Soups are amazing to have on hand for the week. They take a little work up front but are super easy to reheat and tend to get even tastier over time as the flavors marinate and blend. They are also a great way to get in a whole bunch of veggies at once (and to use up the ones in the back of your fridge you have no idea what to do with!). I love the idea of making a big batch and freezing it in small portions–so easy to throw in a little pot while you change out of your work clothes!
- 2 turnips, cubed
- 2 green zucchini, cubed
- 1 package white mushrooms, sliced
- 1 big onion, chopped
- 4-5 cloves garlic, grated
- 1 package dill
- 6 cups bone broth
- salt and pepper, to taste
1. Pour broth in heavy pot, add turnips and onions, and simmer for roughly 20 minutes.
2. Add mushrooms and zucchini and simmer for another 10 minutes.
3. Turn off the stove and scoop out all of the veggie contents from the broth and place into a blender. Add in the garlic and dill and blend for several minutes or until it’s pureed to your liking.
4. Add the contents of the blender back to the broth, add salt and pepper, and bring to boil.
5. Immediately after it starts to boil, take off heat and serve. Can sprinkle with dill on top for garnish, optional.