Electrolyte-Boosting Bone Broth & Kale Soup
A savory, nutrient-dense soup that combats Whole30 headaches and dizziness through natural electrolytes and hydration. This Whole30 recipe, ready in about 20 minutes, pairs bone broth, kale, avocado for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 2, so it slots cleanly into a Whole30 week and pairs well with roasted sweet potato or a simple olive-oil salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 4 cups bone broth
- 2 cups kale
- 1 medium avocado
- 1/4 tsp sea salt
- 1 tbsp lemon juice
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Equipment for this recipe
Tools this recipe's steps call for, with a link to each on Amazon.
Instructions
- Step 1: Bring 4 cups bone broth to a gentle simmer in a medium saucepan over medium-low heat, avoiding vigorous boiling to preserve nutrients.
- Step 2: Add 2 cups chopped kale and simmer for 5 minutes until leaves wilt and become tender, stirring occasionally.
- Step 3: Stir in 1/4 tsp sea salt and 1 tbsp lemon juice until fully dissolved, then remove from heat.
- Step 4: Slice 1 medium avocado into 1/4-inch thick rounds and arrange on top of the soup just before serving.
