Amy Myers, M.D. is a functional medicine physician, trained and certified by The Institute of Functional Medicine. Dr. Myers earned her Doctor of Medicine (M.D.) at the LSU Health Science Center, and completed her Emergency Medicine residency at the University of Maryland Medical Center.
Dr. Myers retired from her functional medicine clinic, Austin UltraHealth, where she served thousands of patients, to empower those who were failed by conventional medicine. She’s a 2x New York Times bestselling author, and the founder and CEO of the health & lifestyle e-commerce brand, Amy Myers MD®.
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!
Five-Minute Herbed Zucchini Soup
Ingredients
- 1 quart homemade bone broth warmed on stove
- 1/2 packed cup fresh flat leaf parsley roughly chopped
- 2 scallions
- 1/4 packed cup fresh basil roughly chopped
- 1 clove garlic
- 1 small zucchini peeling into strips with vegetable peeler
- 1 tsp raw apple cider vinegar
- 1/2 tsp salt
- dash white pepper
Instructions
- 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.
