Welcome to my first Foodie Tuesday! With the new year and covid going around I thought the best first recipe to share would be a super simple soup that supports your immune system! You can really add whatever kind of greens and veggies that you want to it too but I thought I’d share my go-to’s. Turmeric is one of those spices you can honestly add to anything and hardly taste it. Plus it has so many health benefits from being anti-inflammatory to being one of the best antioxidants! I also love to cook my soups with bone broth for even more added benefits. So let’s keep this intro short and sweet and get to the good stuff!
- 4 stalks of celery
- 1/2 jumbo yellow onion
- 20ish baby carrots
- 4-6 cloves of garlic
- 4 gold, white or red potato’s
- 1 bag of baby spinach
- 4 cups of chicken bone broth
- 6-8 cups of low sodium chicken broth
- 2 tablespoons of olive oil
- 1 teaspoon of turmeric
- salt and pepper to taste
- 2 bay leaves
- 1 pack of chicken sausage (I love the chicken & apple from Aidells)
- Chop up the celery, carrots and onion into desired bite size pieces then mince your garlic.
- In a large pot heat the olive oil on medium heat and add in chopped up veggies (minus garlic) and a little salt and pepper. Sauté until starting to go translucent (about 5 minutes) and then add in your garlic.
- Once the veggies are nice and tender it is time to add in all the broth. My favorite brand of bone broth is Zoup!, I feel that it has the best flavor.
- Bring the soup to a low simmer and add in the turmeric and bay leaves. If you are wanting to make your soup super quick just skip right to the next step. I like to let my soup simmer for about 45 minutes to an hour to really let the flavor absorb a bit longer.
- Chop up your potato’s into desired size. I keep them kind of chunky. It also really doesn’t matter which kind you get, as I switch it up all the time depending on which looks the best at the store. Bring the soup to a small boil and add them in and set a timer for 20 minutes.
- Cut up the chicken sausage and add them into the soup 10 minutes after you add the potato’s.
- Last but not least, add a whole bag of baby spinach once the timer for potato’s/sausage goes off. Mix the soup altogether and set a timer for 5 minutes to let the spinach fully wilt.
Prep time: 10 minutes Cook time: 1 hour 30 minutes
Adding some parmesan cheese or red pepper flakes to the top tastes really good as well! On the side a piece of warmed up and buttered sourdough bread just hits the spot! Enjoy!!