Electrolyte-Boosting Bone Broth Soup with Kale
A nourishing soup packed with electrolytes to combat dizziness, featuring nutrient-rich bone broth, kale, and mineral-dense vegetables. This American-inspired Whole30 recipe, ready in about 20 minutes, pairs beef bone broth, kale, zucchini for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 120 calories and feeds 4, 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 beef bone broth
- 2 cups kale
- 1 medium zucchini
- 2 stalks celery
- 1 lemon
- 1/2 tsp sea salt
- 1/4 tsp black pepper
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Equipment for this recipe
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Instructions
- Step 1: Bring 4 cups bone broth to a gentle simmer in a medium pot over medium-low heat, then add chopped 1/4-inch zucchini and 1-inch celery pieces. Simmer for 8 minutes until vegetables are tender.
- Step 2: Remove pot from heat, add 2 cups packed chopped kale and squeeze juice from 1/2 lemon. Stir until kale wilts and turns vibrant green, about 2 minutes.
- Step 3: Stir in 1/2 tsp sea salt and 1/4 tsp black pepper until dissolved, then serve immediately while hot, ensuring broth is warm but not boiling.
