Wanted to share a delicious summer soup I’ve been making. I hope you enjoy it as much as i do. Low cal and soooo delish!

Butter
EVOO
1 lg. or 2 small onions 
1 bunch Celery tops
2 bunches of carrots
2 cans - 32oz. Organic Bone Broth
Fresh thyme, dill and parsley
Kosher Salt & Pepper

You can also add potato or cauliflower if you like, that said it’s pretty thick as is!

I start by adding a TBLS. of butter and 2 TBLS. of EVOO to my pot with the onion

I add my celery and carrots and let them sauté for 15 - 20 minutes. 

I add two 32oz. Organic Bone Broth - I like the chicken, but you can use veggie.

Add fresh thyme, dill, parsley, Kosher salt & pepper to taste.

Bring to a rolling boil, turn down the flame and let it cook for a couple of hours or more.

I like my soup puréed, but chunky.

I puree till I see small chunks and then stop.

I received a purée tool in a set of kitchen tools, as a wedding gift, 32 years ago. I’ve never used anything, but this purée tool. 

Enjoy!