This is a hearty, filling soup that makes getting all the health benefits of bone broth and veggies a breeze. It’s a good recipe to make on the weekend and eat over the course of the week and even works to freeze in smaller batches to have on hand for a quickly defrosted, healthy meal.
- 2 lbs ox tail or beef knuckle bones (slightly less gelatin goodness but easier to find)
- 2 parsnips, chopped
- 1 zucchini, chopped
- 1/6 white cabbage
- 3-4 handfuls of chopped kohlrabi leaves
- 1 big tomato, chopped
- 1 small onion, chopped
- 3-4 cloves of garlic, grated
- ½ tsp ginger, grated
- 1 tablespoon lemon juice (alternatives: 1 twig of lemongrass or 1 tablespoon lemongrass paste)
- Salt, black pepper to taste
- Butter/oil/fat for sauteing
1. Simmer meat bones for 2-3 hours in cast iron pot.
2. Saute onion and garlic in 1 tablespoon of any heat stable oil (coconut oil, red palm oil) or butter for about 10 min and add to the broth.
3. Then add to the broth the following: parsnips, zucchini, cabbage; kohlrabi leaves, tomato, and, if using, lemongrass twig–and simmer for 30 minutes.
4. If you were using, fish out the lemongrass twig and discard.
5. As a final step, add lemon juice or lemongrass paste, ginger, salt, pepper, and simmer for an additional 5 minutes.