| 15 | 70 | 206 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 10 min | 1 h | 6 |
| 1 tbsp | Butter, unsalted |
| 1 large | Yellow onion (chopped) |
| 3 clove(s) | Garlic (minced) |
| 1 piece, 1-inch | Ginger root (peeled, minced) |
| 4 medium | Carrots (cut into 1 1/2 inch chunks) |
| 1 medium potato | Sweet potato (peeled, cut into 1 1/2 inch chunks) |
| 1 cup | Cremini (Italian) mushroom (halved) |
| 1 tbsp | Rosemary, fresh |
| 1 tbsp | Thyme, fresh |
| 8 cup | Bone broth, Organic |
| 1 leaf | Bay leaf |
| 1 bunch | Swiss chard (stemmed, chopped) |
| 1 pinch | Sea Salt (to taste) |
| 3 tsp | Coconut oil (divided, to taste) |
| 2 parsnip(s) | Parsnip (cut into 1 1.2 inch chunks) |
Heat the cooking fat in a heavy bottomed pot over medium high heat and add the onions, cooking for a few minutes. Add the garlic and ginger, and cook for another minute, stirring. Add the carrots, parsnips, sweet potato, mushrooms, rosemary and thyme and saute for another five minutes or until the outside of the vegetables are gently browned.
Deglaze the pot by adding the bone broth to the veggies. Add the bay leaf and salt. Bring to a boil, and then let the soup simmer gently with the lid on. Cook for 20 minutes, or until the vegetables are tender.
Add the chard in the last couple of minutes of cooking, just letting them soften in the warm broth. Check to see that the broth is salty enough and add more if needed.
Serve with scoop of coconut oil in each bowl.
Serve immediately or freeze!
| Vegetables | 3.3 |
