Hearty vegetable soup recipe

Ingredients

• 1 tablespoon solid cooking fat
• 1 large onion, chopped
• 3 cloves garlic, minced
• 2.5 cm piece ginger, peeled and minced
• 4 carrots, cut into 4 cm chunks
• 2 parsnips, cut into 4 cm chunks
• 1 large sweet potato, peeled and cut into 4 cm chunks
• 90 g crimini mushrooms, halved
• 1 tablespoon chopped rosemary
• 1 tablespoon chopped thyme
• 1 tablespoon apple cider vinegar
• 2 litres Bone Broth
• 1 bay leaf
• 1 teaspoon sea salt
• 1 bunch chard, stems removed, leaves chopped

1. Heat the cooking fat in a heavy-bottomed pot over medium–high heat. Add the onion and cook, stirring, for 5 minutes. Add the garlic and ginger; cook for another couple of minutes, stirring. Add the carrots, parsnips, sweet potato, mushrooms, rosemary and thyme, and sauté for another 5 minutes, or until the outsides of the vegetables are lightly browned.
2. Add the vinegar, bone broth, bay leaf, and salt. Bring to a boil, then reduce the heat, cover, and let the soup simmer gently. Cook for about 20 minutes, or until the vegetables are tender.
3. Add the chard during the last couple minutes of cooking, and let the pieces soften in the warm broth. Check to see that the broth is salty enough; add more salt if needed. Remove the bay leaf before serving.