Easy Bone Broth with Veggies

Need an easy soup to warm you up this winter? Looking for some healthy gut benefits? Want to get your veggies in too? This soup is quick and you can use whatever calls to you. I started to love broth based soup when I lived in Hawaii. Soup is abundant on the island and every culture has their own special twist. My favorite had to be curried ramen. It's kinda tough to find out here in San Diego and when I see it on a menu I always give it a try. One of the spots that we frequent the most (especially in the winter) is a Pho place close to our house. It's usually for a date night, right after hot yoga, in our sweats :) We always share a large bowl of veggie pho.

There is something about the broth that makes me feel warm and nourished.

If you've been following along on my Instagram you know that my word for the rest of the year is NOURISH. I've been making a huge effort to do things that nourish my body, like foam roller yoga, drinking extra water and consciously keeping my body warm, usually with a little cup of bone broth.The name Bone Broth has really started to have a huge hype over the past couple of years and as our kitchen started to see more of this new gut health warrior my husband asked what the difference was between broth and stock. I took the time to research the difference, because well, I like to make sure I am giving out the right answers. According to epicures and Bon Appetite they are practically the same. The definition actually confused me so I wanted to spell it out for you. Health Line has a great article that I have linked and below is the main definition of both:

Broth is lighter and more flavorful

Stock is thicker and takes longer to make

I'm not sure but in my head I was thinking that these were the opposite according to what's being marketed out there. Feel free to read the linked articles :). So now that we know the difference between Broth and Stock I am pretty sure I want to make my own. I've asked for an Insta Pot for Christmas and I will share all of the recipes I make with you once Santa delivers. For now, I will continue to buy my stock from sprouts as they always have some sort of deal. I add some things into the broth so let me tell you what I love to add and why. I happen to love Bok Choy and cabbage in my soup and where I live they are easy to find and inexpensive.

Bok Choy contains a wealth of vitamins C, A, and K, and is an excellent source of calcium, magnesium, potassium, manganese, and iron.

Although the veggies are powerful and the broth is full of collagen, the ginger, garlic and turmeric are really the healers here. If you have the time I suggest using all fresh garlic, turmeric and ginger (if not you can use those in a powder form). I swear by all 3 of these things and actually use them on the daily. Turmeric is something I put in my Potion Coffee every morning and I find that it helps with my joints, especially when it's cold out.

Here are some of the benefits of these spices:

Ginger- is an anti-inflammatory, helps to relieve muscle pain and is known to settle the stomach!

Turmeric- helps combat germs, bacteria, and viruses but also helps aid in digestive processes, support immunity, improve energy, maximize metabolic functioning, cleanses the blood, regulates blood sugar, and increases mental processes.

Garlic- helps to detoxify the body, improves cholesterol levels, can combat sickness, and so much more!I think you have enough information to get going on this recipe... ENJOY!