Smooth Summer Soups to Soothe

Sweat and heat

Both contain eat

So what shall we make

When the heat we must beat?

Soup, I say!

There's no other way

Simply creamed and chilled

Easy to eat as we lay

Atop the soft Summer ground

After miles of walking around

Tracing the sweet blooms of June

Until the most fragrant is found

So pick some herbs to inspire

Just a pinch, if you desire

To bring the soup lightness

And to lift spirits higher

 This soup is gentle and good

Being just as it should

We'd share with the whole world

If only we could

We'd welcome you with ease

Beneath the shade of the trees

There's a fine and gentle breeze

Stay all day, if you please

Come birds, beasts, and bees!

Creamy Zucchini Dill Soup & Creamy Beet Juniper Soup

These are the perfect, single-serving Summer soups! Of course, you can double, triple, etc. these recipes for more servings. They both rely on bone broth as well as marrow and soft tissue pulled from the bones for rich flavor and creamy texture. But to make vegetarian, simply replace the bone broth with vegetable broth and the marrow/tissue with ripe avocado, which I often do too! If you do use marrow/tissue, the soups will likely become very thick or even gelatinous in the fridge. I don't mind, but again, if you prefer, use avocado! However, I am now a big advocate of bone broth and marrow for their major gut healing qualities! Read this in depth how-to guide to make your own delicious, crazy nutritious bone broth. 

Serves 1

Beet Juniper Ingredients:

1 medium or 2 small golden beets, chopped

1 large carrot, chopped

3/4 cup homemade bone broth

3 tablespoons bone marrow and/or soft tissue

1 teaspoon each juniper berries & caraway seeds

1 teaspoon apple cider vinegar

Serves 1

Zucchini Dill Ingredients:

1 large zucchini or summer squash, chopped

3/4 cup homemade bone broth

3 tablespoons bone marrow and/or soft tissue

1 tablespoon fresh dill

1 teaspoon apple cider vinegar


Method (for both):

1. Place all chopped veggies in a small soup pot. Add bone broth and bring to a boil over high heat. Reduce heat and simmer until veggies are soft, about 10 minutes. 

2. Remove from heat and add marrow/tissue, to allow it to soften (omit this step if using avocado).

3. Carefully place all ingredients, including herbs and spices/seeds, in a blender and blend on high until smooth. Strain through a fine mesh strainer to remove any unwanted fibrous bits. 

4. Either serve hot or pour into a container and allow to chill in the fridge, preferably for a few hours or overnight. Enjoy!

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