I hope you all had a wonderful Thanksgiving! I slept the whole day… literally didn’t get out of bed until 7 pm. Watched some football and went right back to sleep. Lyme+working=EXHAUSTION! It was glorious to sleep that much though.
So I’ve been super into crock pot soups lately because 1) They are mad easy, especially since I’m busy working now (OMG I’M WORKING, I HAVE LYME AND I’M BEING A SEMI REAL PERSON! I’m also insanely exhausted and I’m not even working full time…) 2) Bone broth for the win (my tummy thanks me) 3) It’s winter so stew and soup just seem like the right choice.
This soup is based off Jessica’s recipe over at AIP lifestyle just with a few tweaks. Onions and I don’t seem to get along so I switched up the base of the soup and I also added ginger and zoodles.
1 LARGE rutabaga (about 2 cups chopped)
8 cups of bone broth
1/4 cup olive oil
1 rotisserie chicken, deboned
1 bunch of kale
2-3 zucchini, spiralized (I used relatively small ones)
zest of 3 lemons
2 tablespoons lemon juice
1-2 inch piece of fresh ginger, peeled and grated (I love ginger so the more the better for me)
Salt to taste
Wash your kale, de-stem it and chop into strips. Put your kale and zoodles into a big bowl and set aside.
Saute your chopped rutabaga in a little olive oil until it starts to soften. Let cool slightly (so as not to overheat your blender) then place into a blender with 3 cups of stock and the olive oil and ginger. Blend until smooth.
Place everything EXCEPT the zoodles into the crockpot, season with salt, and set on low for 6 hours. Half way through, add the zoodles. If you are making this dish and heading out so won’t be able to add the zoodles you have two options: 1) Add the zoodles from the start but be aware things get mushy! 2) Saute the zoodles down a bit in olive oil and just mix them in once the soup is done.