I make this soup often with whatever bone broth and vegetables I have lying around. I put making this on hold most of the summer because it was just too hot! I made a batch of veal stock yesterday so it was the right time to start this up again. This is a great soup to have on hand to heat up for a quick lunch. You can make this and store it in the freezer in small containers for individual servings. Remember not to microwave! For best results, flavor and nutrient availability, heat this soup up on the stove – it should only take you 3-5 minutes to heat up a serving for yourself on the stove. If you work away from home – heat this up in the morning on the stove and then add to a thermos for a hot lunch.
- 4 cups bone broth (beef, veal or chicken or even fish)
- 1 1/2 cups chopped vegetables (today I used kale, mushrooms, broccoli)
- 2 cloves minced garlic
- ¼ tsp ground cardamom
- ½ tsp turmeric
- ½ tsp ground ginger
- 1 can coconut milk
- 3-4 Tbsp leftover sauce from the Slow Cooker Korean Short Ribs or sub 1-2 Tbsp fish sauce (to your taste for salt!)
- Lime, sliced jalapenos and fresh cilantro to garnish
Add bone broth, vegetables, garlic and spices to a small pot and bring to a boil. Lower down to medium and simmer for 10 minutes. Add coconut milk and simmer for another 10 minutes. Slice a lime wedge for each person being served and prepare some fresh jalapenos (we like it hot!) and cilantro to serve with the soup. Just before serving add the leftover sauce or fish sauce to taste to your soup. The lime with bring acid to the dish and will amp up the flavor (it may taste flat before you put the lime in and once you add the lime it will be like a party in your mouth!).