Garlic Bone Marrow Green Soup
Paleo, Keto, AIP Soup With Healing Bone Marrow, Bone Broth And Some Vegetables
This soup combines, kale, zucchini, cauliflower, and butternut with some bone marrow and broth to make a tasty soup with some health benefits. The bone marrow bones in this recipe have been pan fried, as well as the zucchini. Pan frying these instead of just boiling them, will add more flavor to the the soup as they are a bit charred.
You can change up your vegetables and use what you have. In place of kale and cauliflower you can use spinach, broccoli or other greens of your choice. You can also use pumpkin or sweet potato in place of butternut depending on how low carb you want to keep the soup. In this recipe 6 bone marrow bones were used but you can add more bones for an even richer soup. If you don’t have basil use other herbs or spices of your choice.
Garlic Bone Marrow Green Soup Recipe
- 6 bone marrow bones
- 2 small to medium zucchini, sliced
- 1 cup sliced kale
- Half a cup cauliflower
- 1 cup diced butternut
- 2 teaspoons chopped garlic
- 4 to 6 leaves fresh basil or half teaspoon dried basil
- 2 cups bone broth
- 1 cup water
- 2 tablespoons cooking oil of your choice
- Salt to taste
- Fresh herbs of your choice for garnishing soup
In a pan at medium heat add cooking oil and warm it up , and add the bone marrow bones.
Leave the bones to cook for about 5 minutes until they start to brown on one side, then add the garlic and season with salt, then turn the bones over to the other side.
Cook the bones for another 5 minutes until they start to brown and the marrow is cooked through.
Take the bone marrow bones off the pan with the browned garlic and set them aside in a warm place.
Add the zucchini slices to the pan and fry them for about 3 minutes each side until they start to do golden brown, and season with salt.
Take the zucchini slices off the pan and set them aside with the bone marrow.
Add to the pan the diced butternut, cauliflower, 4 of the bone marrow bones leaving 2 for topping soup, the browned garlic, water and 1 cup of the bone broth.
Cover with a lid and bring this to a simmer at medium heat.
Cook until the butternut is soft and cooked for about 12 to 15 minutes.
Using the back of a spoon push the marrow from inside the bones to the broth.
Add the kale into the broth and cook for about 2 minutes until the kale wilts.
Take the bones off the soup and discard or save them for when you make some bone broth.
Add the basil and the fried zucchini to the soup, leaving a few zucchini for topping your soup.
Take the pan off the heat, and add the remaining bone broth to the hot broth and cool it down before transferring the soup to the blender.
Blend the soup to your preferred level of chunkiness or up to how smooth you want your soup.
After blending transfer the soup back to the pan and bring it to a simmer at low heat.
Cook the soup at low heat for about 10 minutes, taste and season with salt.
Top your soup with the fried zucchini, the remaining fried bone marrow bones and garnish with herbs if your choice when you serve.
Enjoy your Garlic Bone Marrow Green Soup