If you’ve followed me on Instagram at all over the years, you know this soup is a staple in my lunch time routine!

Typically I’ll post a picture of myself with the soup and a little spot of sunshine while I take a breather before jumping into the second half of my work day.

Over the past few years, I’ve used this soup anytime I need to be nourished (body, mind or soul). It’s served me in the midst of colds and bronchitis, endometriosis flares and a recent back injury.

Some of the beauty is that it’s more of a method than a specific recipe! It can be made in five minutes with the components I have available in the refrigerator. When I’m not feeling great, the last thing I want is to have to plan a big meal hours in advance. This one comes together in a flash and never fails to make my heart and body happy afterwards.

I’ve had to many questions about this soup over the years I thought it was time to share it with you! Again, think of this more as a method and an opportunity to put the pieces together in a way that works for you! Here are some tips:

• The base is a good quality bone broth. This is one piece of the recipe I don’t skimp on. One of the most nourishing parts to this soup is the minerals, protein and goodness your body gets from the bone broth! You can make your own (there is a recipe on UNLIMITED telling you how) or simply buy a good quality bone broth from the store. I love the Epic brand beef bone broth with jalapeño and keep many jars on hand for soup like this.
• This recipe is for one serving because that’s how I make it. You can of course make more to keep on hand for the week or to feed your family!
• The lemon is another crucial piece when it comes to “recovery”. It gives valuable Vitamin C to help our bodies when they are run down, and it really brightens up the flavor of this basic recipe!
• The other building blocks include a protein source, a carbohydrate/fiber source and a vegetable.
• For the protein, I have used salmon, chicken, Italian sausage, chicken sausage, beans and tofu. They are all delicious! The key for the components is to use what’s on hand (leftovers for me) to make this easy and quick.
• For the carbohydrate/fiber source, I have used beans, brown rice, lentils, bulgar, potatoes and gluten free ramen noodles. Again, use what you have and what you like!
• Finally, I add a vegetable. My preferred veggie is here far and away spinach or kale. They both wilt beautifully into the soup in a minute so it’s quick and adds a lot of extra nutrients and iron to the broth and soup. I can also attest that leftover roasted veggies are great here as well.
• Salt is the last element and I personally add quite a bit when I’m feeling run down as it helps my mineral levels and hydration (it gets me to drink more water!). Again, this will be a personal preference so do what’s right for you and your health.

I hope this gives you some ideas on ways to nourish yourself, even on the busiest of days!