Soup certainly doesn’t sound like any special life-changing superfood. It’s soup, you’ve eaten it all your life. Yet soup has massive potential that often gets hidden behind nasty preservatives and less than ideal flavoring agents. The true beauty and nourishment happen with whole food ingredients and high-quality homemade bone broth. This is where the magic happens.
A daily soup made from local, seasonal ingredients and the high-quality broth is better than any superfood or supplement out there. It’s a wholesome way to nourish your skin, immune system, joints, digestion, and gut health.
Bone Broth – a powerhouse of nutrition
Homemade bone broth is rich in natural gelatin which is anti-aging and great for rebuilding damaged intestinal lining. Making bone broth from scratch is as easy as throwing your leftover chicken carcass in a large pot of water and letting it simmer for 24 hours. This gets all the good stuff out of the bones and into the liquid.
Don’t Forget the Veggies
Go to your market and get the freshest seasonal produce you can find. I love cooking fresh garlic, beets, and carrot in homemade stock and blending with fresh dill. Served cold on a hot day with a drizzle of plain yogurt, this soup is refreshingly tangy and packed with nutrients.
Soups made with root vegetables and hearty herbs like sage and rosemary are ideal. It’s all about sourcing local, pesticide-free vegetables for the most nutrient-dense soups. Nothing you can buy from the store compares to what you can make at home with relatively little effort.
It’s All About the Base
The flavor base of every good soup should be sauteed onions, garlic, and herbs. This is what all those flavor packs are trying to emulate. It doesn’t take long to cut up an onion and throw it in a hot pan with some olive oil, but it makes all the difference.
Add all ingredients to your blender and process until super smooth.
If you’re seriously interested in getting healthy, restoring your digestion and boosting your energy then send me an email so we can get you started on a gut-healthy plan for you.
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RECIPE
CHICKEN VEGETABLE SOUP
Serves 6
Vegetable soup
- 1 tablespoon coconut oil
- 1 whole, cut-up chicken (about 5 pounds, giblets removed)
- Sea salt and black pepper to taste
- 6 carrots, chopped
- 4 celery stalks, chopped
- 2 large onions, chopped
- 6 garlic cloves, chopped
- 2 tablespoons dried dill
- 1 32-oz box of vegetable broth
Place the coconut oil and cut-up chicken into a large soup pot over high heat. Add sea salt and black pepper. Mix well and let the chicken brown for about 10 to 15 minutes. Make sure to turn the chicken so it does not burn at the bottom of the pot.
Once the chicken is brown, add the remaining ingredients and stir well. Cover and simmer for an additional 20 to 30 minutes until all the vegetables are tender and the chicken is cooked to the bone. You can remove the chicken (and bones) and cut it up or simply enjoy as is.
To Your Health,
Patti
