Slurp-Worthy: 16 Ramen Soup Recipes

Ingredients:

• 4 cups bone broth (chicken or beef)
• 1 medium onion, diced
• 2 carrots, peeled and sliced
• 2 celery stalks, sliced
• 2 cups fresh spinach leaves
• 1 cup cauliflower florets
• 1 small cucumber, peeled, seeded, and diced
• 3 garlic cloves, minced
• 1 tablespoon avocado oil (for sautéing)
• Salt and pepper, to taste
• Leftover rotisserie chicken, optional

Optional Add-Ins:

• Fresh herbs like parsley or thyme for garnish
• A squeeze of lemon juice for added brightness
• A pinch of turmeric for anti-inflammatory benefits
• Peeled and chopped sweet potatoes for more fiber, which can help promote healthy gut bacteria
• Swap organic kale or chard for spinach leaves if preferred

Instructions:

1. In a large pot, heat avocado oil over medium heat (optional). Add diced onion and minced garlic, cooking until fragrant and softened (about 2-3 minutes).
2. Add the sliced carrots, cauliflower florets, and celery to the pot. Cook for 4-5 minutes, stirring occasionally to allow the cauliflower to lightly soften and release its flavor.
3. Pour in the bone broth, add the diced cucumber, and bring the mixture to a gentle boil. Reduce the heat to low and let the soup simmer for 15-20 minutes, allowing the vegetables to soften and flavors to meld.
4. Stir in the fresh spinach leaves during the last 2-3 minutes of cooking so that they wilt but remain vibrant.
5. Taste the soup and season with salt and pepper as needed. Serve hot, garnished with fresh herbs.

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