Quick Veggie Soup

3 tbsp virgin coconut oil or rendered beef fat
1 small onion, chopped
1 carrot, peeled and chopped
1 celery stick, chopped
4 cups packed baby bok choy, cleaned and chopped
2 cups beef stock
2 cups water
2 cloves garlic, crushed
1 tbsp lemon juice
celtic salt
ground black pepper

In an 8 cup pot, sauté onion in oil over med-low heat. When softened add the carrot and celery. Cook for 5 minutes.
Add the bok choy and cook for another 5 minutes.
Add the beef stock and water. Put a lid on the pot and let come to a simmer. Check to see if the veggies are cooked. If not, turn down the heat a bit and let it simmer for 5 more minutes.
When the veggies are cooked, stir in the garlic and lemon juice. Let it cook 2 more minutes then taste and season with salt and pepper.

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