Everyone knows that I love protein, farmers markets, and seasonal vegetables. So I found a way to combine them.
This soup is warm, simple, and surprisingly filling, with over 20 grams of protein per bowl. It’s the kind of meal that supports my training and recovery without making me feel heavy. It also saves time and effort.
Start by adding:
- Four carrots
- Two medium red potatoes
- Half a purple onion
- One clove of garlic (can't miss the garlic)
Instructions:
- Cook until the vegetables in a rice cooker (or regular pot) until they are soft and tender.
- Once cooked, transfer everything to a blender and add FOUR cups of chicken bone broth
- One can of rinsed and drained kidney beans
- Then comes the SECRET ingredient: one cup of pickled purple cabbage.
It boosts fiber, adds depth of flavor, and introduces gut-friendly fermented elements that most soups are missing. I like to blend it until it's silky smooth. Add seasoning as you like.
Soup season is every season. Check out my instagram for more recipes.
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