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Green Goddess Soup

September 19, 2017

The leaves are changing, theres a crisp edge to the wind, all the clues point to sweater weather!! If you know me at all, you know that I am just not a summer person. Yes I love the beach, ice cream, and the smell of sunscreen. But for me, the changing of the leaves signifies an ultimate breath of fresh air. Talking walks through the park and seeing all the beautiful shades of orange, yellow, green, and brown relaxes my entire body and makes me feel at ease. Fall doesn't only bring with it fresh clean air, it also brings along soup season! Tis the season of throwing veggies together in a pot and letting them melt together for hours until they become a rich, luscious, and deeply satisfying meal. This soup is a perfect throw together soup for any weeknight or weekend meal. Feel free to substitute any veggies you like better, and add spices and herbs that look fresh and green at the supermarket. When you ladle this thick and healthy brew to guests, you'll feel like a green goddess healing the world one soup bowl at a time.



1 cups celery, chopped

2 cups turnips, peeled and chopped, 

1 large sweet potato, peeled and chopped

3 medium zucchinis, chopped

3 leeks, cleaned and chopped

2 onions, chopped

1 head of broccoli chopped

1 large bunch of parsley

1 large bunch of dill

3-4 beef marrow bones

1 tbsp kosher salt

1 tsp black pepper

1 tsp turmeric 


1 head of garlic

1 tsp olive oil

sprinkle salt and pepper





1. Place your soup pot over medium heat and brown the marrow bones on both sides.

2. Add the onions and leeks into the pot with the marrow bones, sauté until translucent. 

3. Add the rest of the vegetables and herbs (besides the garlic) and enough water to cover all the vegetables.

4. Cook the soup on medium-low heat until the vegetables are soft or you're in the mood to eat! (1-3 hours)

5. While the soup is cooking, preheat the oven to 400 degrees. Cut the top off the head of garlic so the cloves are exposed. 

6. Place garlic head on a piece of tin foil, pour the olive oil, salt, and pepper onto the exposed garlic cloves and seal within the tin foil.

7. Place garlic in the oven for 30-35 minutes. 

8. Pop the roasted garlic cloves into the soup.

9. Remove the marrow bones and place on the side.

10. Using an immersion blender, blend the soup until creamy. Add the marrow bones back in.

11. Serve with a few drips of truffle oil to take it to the next level. Enjoy!

























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