Jade Soup with Bone Broth

Jade Soup with Bone Broth

Garden fresh test to channel the best of spring. Green + vibrant, just what our bodies are craving.  


  • medium leek (white part only), cut in half lengthwise and sliced into 1/4-inch rounds
  • 2 Tbsp olive oil
  • 4 cloves garlic, crushed
  • 2 cups Broth Masters Bone Broth
  • 2 cups water
  • 2-3 medium red potato, peeled and cubed
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 2 medium zucchini, cut in half lengthwise and sliced into 1/2-inch chunks
  • 2+ cups firmly packed spinach leaves (1/2 lb)
  • 1+ cup firmly packed arugula
  • 1/2+ cup fresh parsley
  • 1 bunch fresh chives or green onions
  • 1/4 cup firmly packed fresh basil


  1. Over medium-low heat, sauté the leek in the olive oil for 4 to 5 minutes, until wilted.
  2. Add the garlic and sauté another minute, stirring constantly.
  3. Add the broth, potato, salt and pepper, cover and bring to a boil over high heat.
  4. Turn the heat down and simmer on low for 10 minutes.
  5. Add the zucchini and simmer for another 10 minutes.
  6. Add the spinach, arugula and herbs and simmer for another 10-15 min.
  7. Purée the soup with an immersion blender. Serve with shredded parmesan on top.