Under the Weather Soup
As cooler weather and cold and flu season approach, I wanted to share one of my favorite warming recipes packed with healing and strengthening ingredients.
2 quarts bone broth (I make my own with grass-fed
meat bones from KOL Foods but you can buy it
pre-made from KOL as well)
1 quart filtered water
3 sweet potatoes, cut into chunks
1 pound green beans, roughly chopped
2 zucchini, roughly chopped
1 bunch leafy greens (like kale or chard), roughly chopped
4 cloves garlic, peeled and chopped
2-inch piece of ginger, peeled and chopped
1 avocado, sliced thinly
salt, to taste
lemon juice, to taste
coconut oil, to taste
Place the bone broth and water in a large stock pot on medium-high.
When it comes to a boil, turn down to a simmer and add the sweet potatoes or squash and cook for 20-30 minutes or until tender.
Turn the heat off and add the green beans, zucchini and leafy green vegetables to the still-hot water.
Cover and let the soup sit for a few minutes. Salt the soup to taste and add the garlic and ginger.
Blend the soup in batches and place in another pot. I like to serve with a avocado slices, a scoop of coconut oil, a squeeze of lemon and some more salt on top.