Bone Broth Cabbage Soup with Rosemary Potatoes

Serves: 4 | Prep Time: 10 min | Cook Time: 30 min
A warming, immune-boosting soup that uses broth and cabbage as the base, with roasted potatoes on the side for heartiness—four Moon Farm items in a comforting bowl.

Ingredients:

• Stock & Bone Broth, 1 pint (thawed)
• Cabbage, ½ head, chopped
• Red or Yellow Potatoes, 1 lb, diced
• Fresh Rosemary Bunch, 1 sprig, chopped
• 2 Onions, 1 diced for soup, ½ sliced for potatoes
• 1 tbsp olive oil
• Salt and pepper, to taste
• Optional: ½ lb chicken breast, shredded (simmer in soup)
  

Instructions:

In a pot, heat olive oil over medium heat. Sauté diced onion for 3 minutes, add chopped cabbage, and cook for 5 minutes until softened.

Pour in bone broth (add water if needed to cover veggies), season with salt, pepper, and chicken if using. Simmer for 20 minutes until cabbage is tender.

Meanwhile, toss diced potatoes and sliced onion with rosemary, oil, salt, and pepper. Roast at 425°F for 25 minutes until crispy.

Ladle soup into bowls and serve with roasted potatoes on the side.