Lamb Minestrone (Gf, Df, Paleo)
I LOVE warm soups in the fall! It is a great way to make one dish and eat it for 3-4 days in a row! Especially, if you think of implementing more and more vegetables and easy to digest protein together with the healing bone broth!
- 6 cups bone broth)
- 1 can diced tomatoes (substitute with 1/3 cup diced beet for AIP)
- 1 cup carrots, chopped
- 1 cup spinach, chopped
- 1 cup parsnip, chopped
- 1 cup celeriac root, chopped (can substitute with rutabaga)
- 1 medium white onion, diced
- 3 ribs of celery, chopped
- 1 medium zucchini, chopped
- 2 tsp dried oregano
- 2 tsp dried basil (any fresh herbs are always a bonus!)
- 1/4 cup fresh parsley
- 2 cloves garlic, minced
- 1 tsp sea salt (plus more to taste)
- 2–3 tbsp avocado oil
- 2 cups pre-cooked lamb (you can also use raw lamb leg, cut into small pieces)
- Place a pot on the stove on medium-high heat and add avocado oil.
- Add the onion and garlic and sauté for 5 minutes.
- Add in all the chopped veggies (the celeriac, the parsnips, carrots, etc. and sauté for 5 minutes.
- Add all the dried herbs (oregano and basil). Save fresh basil to add at the end of cooking.
- Pour in the broth (or water) and pre-cooked or raw lamb pieces into the vegetable mix and stir.
- Bring the soup to boil, turn down the heat to low, cover with the lid and simmer on medium heat for 20 minutes.
- Once the veggies are cooked through, add in the spinach and other fresh herbs and stir until the spinach is wilted.
- Ladle into the bowls and serve with extra basil.
What is your favorite soup in the fall?