Gut Health

I would use a chicken stock for the base of this, but bone broth works great.

Soups are great because you can pack in a lot of veggies and healing ingredients like spices and bone broth into one meal. I added spinach at the last minute to mine and allowed it to wilt and then blended! 

Note that this recipe doesn’t make much, just enough for two people, or two meals for one person. Luckily, this is something that can easily be doubled or tripled and frozen in jars for later!

1/2 yellow diced onion

1 garlic clove

1 small head  broccoli florets

2 small head cauliflower florets

3  cup bone broth (I homemade is best but I like Kettle and Fire )

1 can full fat coconut milk

2 tsp sea salt

Add in toppers:

Chives, green onions, fermented beets,  extra olive oil 

With a stock pot on medium-low heat, with olive oil, add diced the onion, minced the garlic, then add to the pot with the olive oil. Stir occasionally for about 5 minutes until the onions are translucent.

Add the broccoli and cauliflower, bone broth, coconut milk, and sea salt.

Turn the heat up to medium-high and let cook until the vegetables are fork tender.

Use an immersion blender or transfer to a separate blender and combine until the soup is completely mixed.

This is a great place to add chives, green onions, fermented beets, raw carrots or leeks!