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A new soup recipe to add nutrients and warmth to your winter diet

Make the most out of the winter months by cooking a soup that is nutritious and delicious. Concentrated chicken stock (aka bone broth) is full of protein, collagen and glycine. Glycine, the smallest amino acid, builds muscle, boosts brain health and is great for your ligament and joint health. The addition of miso, a fermented bean paste, adds a layer of unique flavor as well as some healthy probiotics. If possible, add a teaspoon or so of seaweed flakes, seaweed flakes have a large dose of iodine which is terrific for thyroid health. Grated carrots and sliced green onions (as opposed to diced yellow onions and carrots) can speed up cooking time.

Serves 6-8

  • Gluten Free
  • Paleo

Special Equipment

  • 8 quart pot


  • 2 carrots, grated
  • 1 bunch of green onions, thinly sliced
  • 2 tbsp olive oil
  • 1 tbsp tomato paste
  • ½ cup water
  • 2 tbsp chickpea miso paste
  • 1 tsp seaweed flakes, such as dulse, optional
  • 1 head of green kale, stems removed and leaves sliced into 1/3 inch ribbons
  • 1 medium zucchini, sliced into quarters lengthwise and then sliced into ¼ inch pieces
  • 1 clove garlic, finely chopped or 2 tsp minced garlic
  • 6 cups chicken bone broth or rich chicken stock
  • Small sprig rosemary (optional)
  • ½ tsp dried thyme
  • 2 tsp sea salt and 1 tsp black pepper
  • 1 tsp apple cider or sherry vinegar
  • 2-3 drops of hot sauce, optional


  • In a large 8 quart pot, add carrots, green onion and olive oil. Saute over high heat for 2 minutes, or until slightly softened. Add tomato paste and cook for one more minute. Add water and miso paste and reduce heat down to low. Cook another 5 minutes or until carrots are soft.
  • Add remaining ingredients and bring to boil. Reduce heat and simmer another 20 minutes.
  • Adjust flavor with salt and pepper if necessary.
Nutritional needs change for seniors so use this soup as a delicious a way to provide them with the nutrients they need. If you’re looking for more ways to stay warm this season, try this creamy parsnip and purple cauliflower soup recipe.

About the Author(s)

Leslie Myers is a culinary professional with over thirty years of experience including healthy eating and cooking specialist, culinary instructor, restaurant owner and operator, caterer, operations manager, pastry chef, raw foods chef and culinary instructor. She is the owner of Foodsense, Now, a Solana Beach-based company which focuses on healthy eating for athletes. She is also the Professional Chef for Home Care Assistance, where she creates delicious recipes that promote brain health and healthy longevity and are appropriate for the changing dietary needs of seniors.

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