Roasted Veggie Bone Broth Soup
This one has more than 5 ingredients — and it’s totally worth it. The flavors come from layering roasted vegetables, fresh herbs, and rich bone broth. It’s still simple to make, but packed with nutrients, color, and comfort. Perfect when you want something a little extra nourishing without being complicated.
Total Time: 50–55 minutes
Serving Size: 1 bowl
Servings: 4
Calories: 250 Fat: 12g Carbs: 20g Protein: 15g
Ingredients
2 yellow peppers, quartered
½ head cauliflower, cut in large florets
3 large carrots, roughly chopped
1 medium onion, quartered
1 head garlic, sliced across the bottom
2-inch piece turmeric root (or 1 tsp ground turmeric)
Handful of fresh thyme sprigs
3 tbsp olive oil
Salt + pepper
1 bunch lacinato kale
1 cup cottage cheese
20 oz chicken or beef bone broth
Instructions
Preheat oven to 400°F convection (or 425°F bake).
Add peppers, cauliflower, carrots, onion, garlic, turmeric, and thyme to a large dish.
Drizzle with olive oil, sprinkle with salt and pepper, and toss.
Roast for 35–40 minutes or until everything is soft and golden.
Meanwhile, remove kale stems. Blanch leaves in salted boiling water for 1 minute. Drain, cool, and chop.
Once veggies are roasted, discard thyme. Squeeze garlic out of its skin.
Add all roasted veggies to a blender with cottage cheese and bone broth. Blend until smooth.
Stir in chopped kale (don’t blend it or soup will turn green).
Tips
Want it dairy-free? Swap cottage cheese for ½ cup soaked cashews. You can also skip the cottage cheese.
Add chili oil, crispy chickpeas, or toasted seeds on top for extra crunch.
Use any mix of veggies — sweet potato or zucchini work well too.