Market Recipe: Tuscan Kale and Bone Broth Soup

Market Recipe: Tuscan Kale and Bone Broth Soup

by Mueller Market Chef Julia Whitehorn

Featured Ingredients: 
  • Chicken bone broth – @belleviefarm
  • Carrots – @southernstarfarms_tx 
  • Tuscan kale – @emadi_acres_farm
  • Cherokee purple and yellow tomatoes – @b5farm
  • Whole wheat sourdough crackers – @the_sourdough_project
      Other Ingredients:
      • Salt & pepper
      • Ginger
        Directions: 
        1. Thaw bone broth in the fridge overnight. Or if using immediately, warm the pint container in small sauce pot with a shallow bottom of water in a sauce pot over low heat. 
        2. Prep veggies by de-stemming the kale and cutting tops off of carrots. 
        3. Roughly dice prepped veggies and set aside. 
        4. Heat the bone broth in a sauce pot adding the cut carrots and cover to cook until tender (7-10mins)
        5. Once carrots are cooked, add in the rest of the veggies, season to taste and let simmer until all is warmed through. 
        6. Dish out into bowls and serve with hearty sourdough crackers or crusty bread! 

         

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