Hormone Happy Vegetable Soup (paleo friendly)Categories Food
When it comes to hormone health, it’s no secret I’ve been on quite a journey. And if you’ve read my in depth post on how I healed my hormones naturally or have seen the results for my recent at home thyroid test, you’ll know this recipe has been a long time coming. Like most WSS creations, it’s easy to make and focused on helping you heal/support your body naturally. There’s a lot of nourishment happening in today’s hormone happy vegetable soup. So let’s dive in, talk details and help you understand some of my faves that you can use too!
I’m always on the hunt for foods I can add in easily that also help me support my ever fluctuating hormone health. And my most recent discovery is kelp noodles. Throughout the years, we’ve used a lot of noodle alternatives in the WSS household. But the kelp adds in the extra iodine boost I find I most often need to support my thyroid.
I also love using bone broth as the base when it comes to making vegetable recipes. It’s an easy way to bulk up the protein content of a dish when you don’t want/have time to prep a meat. If you don’t have chard, you can swap in a different green for your vegetable soup. We know I love finding ways to sneak magnesium into my diet and chard is a great source!
Hormone Happy Vegetable Soup Ingredients
Here’s what you’ll need to make your soon to be newest obsession:
How To Store & Reheat
If you read my fridge organization post, you’ll know I love using tall jars to maximize on space in the fridge. It’s much easier to serve soup as leftovers when you can easily pour it from a jar into your bowl. This soup will keep in the fridge for a couple of days and is easily reheated in the microwave or on the stove. Additionally, you could portion out individual servings and freeze them in stasher bags for later consumption.
Other Dinner Ideas:
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Hormone Happy Vegetable Soup
When I need to give my gut a boost or show my hormones some love, I make this dish. Super easy and ready in no time!
- 1/2 onion diced
- 2 carrots diced
- 1 bundle chard thinly sliced, stems removed
- 3 cloves garlic minced
- 6 oz kelp noodles roughly chopped
- 32 oz bone broth
- 2 tsp salt
- 1/2 tsp ground black pepper
- 2 tsp ground turmeric
- 2 tbsp olive oil
Heat a large pot over medium heat. Add in your olive oil.
Once your oil is hot (about 30 seconds), add in the diced onion & 1 tsp of salt. Cook until softened 2-3 minutes.
Add in the minced garlic and cook for 30 seconds or until fragrant. Aka you want to release the oils from the garlic but not long enough to burn it.
Add in your diced carrots and stir to combine.
Turn up the heat to medium high/high, add in your bone broth, salt, & pepper. Bring to a boil. Then turn down the heat, and let it simmer for 10-15 minutes stirring occasionally.
Once your carrots have softened, stir in your ground turmeric & kelp noodles, followed by your chard.
Cook until your greens have wilted and remove your pot from the heat.
Add more salt & pepper as needed for taste and serve immediately.
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