This gut-healing, nourishing soup is a great way to use up leftover bone broth! The zucchini is a great source of fiber, vitamins, and minerals, and the herbs and spices are loaded with antioxidants. Whip it up in five minutes flat for a quick lunch or easy dinner, and top with a piece of leftover protein!
1small zucchinipeeling into strips with vegetable peeler
1tspraw apple cider vinegar
Warm bone broth in medium saucepan over medium heat to warm but not boil.
Add basil, garlic, parsley, and scallions to broth and allow to steep for about three minutes.
While herbs are steeping, wash one small zucchini and trim ends. Using a vegetable peeler, peel off strips of the zucchini to create “noodles”. Place half of the zucchini into one soup bowl, and the other half of the zucchini into another soup bowl. (Or you can use store-bought zucchini noodles)
Place gently warmed broth and herbs into high speed blender with vinegar, salt, and pepper. Blend until smooth. Pour herbed broth on top of zucchini noodles. Serve immediately and top with cooked protein of your choice, if you desire.
Amy Myers, MD is a two-time New York Times bestselling author and an internationally acclaimed functional medicine physician. Dr. Myers specializes in empowering those with autoimmune, thyroid, and digestive issues to reverse their conditions and take back their health. In addition, she is a wife, mother, and the successful founder and CEO of Amy Myers MD®.
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