Lily's Ladle Bone Broths have so many uses and makes any recipe that much easier! Cleanse your body with our vegetable soup using any bone broth.

Lily Scott is the founder of Lily's Ladle and this is one of her favorite recipes.  Actually, by her own admission, it is more of a method than a recipe. Lily says, "I regularly swap in veggies and greens that are seasonally available. I will use chicken, beef or veggie mineral broth--all are excellent in this soup. It's smooth and savory and a little spicy. I love it in all weather!"


  • 2 pints Lily's Ladle broth of your choice;
  • 2 cups water;
  • 1 inch fresh, peeled ginger (cut into small pieces);
  • 1 tbsp. ground turmeric;
  • 4 large leaves Swiss chard;
  • 2 large leaves kale;
  • 1/2 bunch fresh asparagus;
  • 1/2 bunch fresh parsley;
  • 1-2 tbsp. coconut oil;
  • 1/2 tsp. red pepper flakes;
  • Salt & pepper;


  1. In a large soup pot on med-high heat, combine broth, water, ginger and turmeric. Cover and bring to a simmer for 5 minutes;
  2. Add Swiss chard, kale and asparagus. Cover and simmer for 10 minutes;
  3. Turn off heat, add parsley, coconut oil, red pepper, and salt and pepper. Mix together, then cover and let steam for a minute;
  4. Puree in a blender, or using an immersion blender until smooth;


#soup #turmeric #sippable