This gut-healing, nourishing soup is a great way to use up leftover bone broth! The zucchini is a great source of fiber, vitamins, and minerals, and the herbs and spices are loaded with antioxidants. Whip it up in five minutes flat for a quick lunch or easy dinner, and top with a piece of leftover protein!
Five-Minute Herbed Zucchini Soup
Course:
Servings
2 servings
Prep Time
5 minutes
Ingredients
- 1 quart 946.00 ml bone broth warmed on stove
- 1/2 cup 120.00 ml parsley leaves roughly chopped
- 2 scallions
- 1/4 cup 60.00 ml basil roughly chopped
- 1 cloves garlic
- 1 zucchini peeling into strips with vegetable peeler
- 1 tsp 4.93 ml apple cider vinegar
- 1/2 tsp 2.46 ml sea salt
- white pepper
Instructions
- Warm bone broth in medium saucepan over medium heat to warm but not boil.
- Add basil, garlic, parsley, and scallions to broth and allow to steep for about three minutes.
- While herbs are steeping, wash one small zucchini and trim ends. Using a vegetable peeler, peel off strips of the zucchini to create “noodles”. Place half of the zucchini into one soup bowl, and the other half of the zucchini into another soup bowl. (Or you can use store-bought zucchini noodles)
- Place gently warmed broth and herbs into high speed blender with vinegar, salt, and pepper. Blend until smooth. Pour herbed broth on top of zucchini noodles. Serve immediately and top with cooked protein of your choice, if you desire.
