Soups

Recipes

Soups

Serves 6

INGREDIENTS:

  • 4 c beets, cubed or sliced
  • 2 c cabbage, sliced
  • 4 c bone broth*
  • 1 c onion, diced
  • 1 tbsp garlic, minced
  • 1.5 tsp salt
  • 1 tsp pepper
  • 2 tsp dried dill
  • 1 tbsp grass-fed butter
  • 1/4 c coconut milk garnish (optional)

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What You'll Need:

  • 3 organic leeks, washed and sliced
  • 1/2 organic onion, chopped
  • 4 slices organic, nitrate-free bacon (optional)
  • 2 large organic russet potatoes, washed and cubed
  • 1 medium butternut squash, peeled and cubed
  • 4 cups organic, free range chicken broth (or you may also use vegetable stock)
  • 1/2 teaspoon organic dried thyme
  • 3 cloves organic garlic, pressed
  • 1 cup organic, grass fed raw cream (or 1 cup organic coconut milk)
  • real salt and pepper to taste

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What you'll need:

  • 6 parsnips (about 2 lb), peeled and cut into chunks
  • 2 apples, peeled, cored, and quartered
  • 1 onion, finely chopped
  • About 40oz of bone broth (chicken or vegetable stock works too)
  • 1/2 tsp. sea salt
  • 2 Garlic cloves, minced
  • Olive oil, for garnish

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  • 1 small yellow onion, chopped
  • 4 cloves garlic, sliced
  • 4 cups low sodium vegetable or chicken broth, divided
  • 1 teaspoon ground turmeric 8 fresh shiitake mushrooms, sliced
  • 1 ½ cups julienned fresh kale
  • 1 cup cubed butternut squash
  • 2 tablespoons grated ginger
  • ¼ teaspoon cayenne pepper (optional)
  • 6 thin slices astragalus root (optional)
  • Juice of 1 fresh lemon
  • 1 teaspoon miso paste

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