Hydrating Lemon-Celery Bone Broth Soup
A soothing, electrolyte-rich soup to combat Whole30 headaches and nausea, featuring deep umami flavor from homemade bone broth and natural sodium from celery. This Whole30 recipe, ready in about 27 minutes, pairs beef bone broth, celery stalks, lemon for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 185 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 beef bone broth
- 3, finely diced celery stalks
- 1, juiced lemon
- 3, minced garlic cloves
- 2 tbsp, chopped fresh dill
- 1/2 tsp sea salt
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Equipment for this recipe
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Instructions
- Step 1: Bring 4 cups beef bone broth to a gentle simmer in a medium saucepan over medium-low heat, then add 3 finely diced celery stalks and 3 minced garlic cloves, stirring to combine.
- Step 2: Simmer uncovered for 15 minutes until celery is tender and fragrant, then stir in 1/2 tsp sea salt and the juice of 1 lemon, cooking for 2 more minutes until the broth is warm but not boiling.
- Step 3: Remove from heat and stir in 2 tbsp fresh dill, letting it steep for 5 minutes to infuse the flavors before serving immediately.
