soup with bone broth

Boston’s been absolutely freezing this week, which means one thing – a serious need for hearty, warming foods, like this soup.

6 carrots
4 parsnips
2 sticks of celery
3 cups of boiling water/ Kettle & Fire – Organic Bone Broth
3 tablespoons of coconut milk
1 knob of ginger, about an inch long
1 tablespoon of Bragg Organic Unfiltered Apple Cider Vinegar
a sprinkling of chili flakes
1 teaspoon of paprika
salt & pepper to taste


4 portobello mushrooms
a large handful of pumpkin seeds


1.Start by peeling the carrots and parsnips, then chop them and the celery into small-ish slices. Place the veggies into a sauce pan with the peeled ginger,paprika, chilli flakes, salt & pepper.

2. Add the boiling water to the pan and then allow it to simmer for about 20 minutes.

3.Once the veggies are cooked transfer them and their water into a blender with the coconut milk and apple cider vinegar. Blend until creamy – you may want to add more water at this point depending on how you like your soup.

4.While it blends chop the mushrooms in half, then thinly slice them. Sauté them in a frying pan with olive oil, dried mixed herbs, chilli flakes and salt, adding in the pumpkin seeds as they begin to brown.

5. The pour your soup into bowls and place the mushroom seed mix on top – you can add a swirl of coconut milk too if you’re feeling fancy! Enjoy!

adapted from deliciously ella