Melt coconut oil on medium-high heat in a large sauce pan. Add purple onion to the pan and sauté until translucent. I also like to add some sea salt while the onions are cooking. Next, add butternut squash, coconut milk, broth, coriander and stir. Place the lid on the pot and bring to a boil. Reduce heat and simmer for 20 minutes.
Finally, let the soup cool for a few minutes and then either use an immersion blender or Vita-mix (or other high power blender) to puree the soup until smooth. Add more sea salt if needed and more broth if needed for desired consistency. Enjoy!
Preheat oven to 400 deg. Cut ends off spaghetti squash and cut in half lengthwise. Remove seeds with a fork. Place both halves of squash flesh side down in a baking dish. Fill baking dish with about an inch of filtered water. Bake at 400 deg for 40-45 minutes until a fork goes through easily.
Sizes of spaghetti squash vary, so cooking times could also vary if squash is exceptionally small or big. When finished, let squash cool for about 15 minutes. Using a fork, scrape flesh into a food processor. Start by adding in about a 1/4 cup of olive oil and a little salt and pepper.
Process squash on high until smooth and creamy. Add a little more olive oil for desired, creamy consistency. Add more salt and pepper if desired. Serve hot or chill and serve cold. Add dried parsley for garnish if desired.
Melt the butter over medium heat in a large pot. Add the onion, ginger, and garlic and cook for 15 to 20 minutes or until onions are tender. Add bone broth and carrots. Bring mixture to a boil over high heat.
Reduce heat to medium and simmer for about 20 to 30 minutes until carrots are fork tender. Puree soup in the pot using a hand blender (immersion blender) or in batches in a Vita-mix and pour the soup back into the pot. Add lemon juice, curry powder and salt and pepper to taste. Serve and enjoy! Garnish with chives or parsley if you like.
Preheat oven to 400 degrees. Chop cauliflower and onion (doesn’t have to look pretty because it will be blended up later). Remove outer part of garlic head, but keep individual clove peels in place. Use knife to cut off the tips of the garlic. Place garlic head, onion and cauliflower on a baking sheet coat with melted coconut oil.
Salt and pepper. Bake at 400 degrees for 30-40 minutes until cauliflower is fork tender and lightly brown on top. Place cauliflower, onion and garlic in a large pot. You can squeeze the garlic out of the peels by pinching them with your fingers. Add bone broth to the pot. Use immersion blender to make smooth and creamy until no chunks remain. Turn on the stove to heat through and add extra salt to taste.
Another option is to take contents from the oven and place into Vita-mix or high power blender, add bone broth and blend until smooth and creamy. Pour into pot and heat through and add salt if needed at this time. Depending on how thick you like your soups you can add more or less bone broth.
Last week, my lab mate gave me an amazing recipe for a “cream” of broccoli soup. I tried it during lunch one day and it was delicious, I couldn’t believe it had no dairy. I changed it up a bit based on a few extra ingredients I had at home and it was still pretty incredible. Check it out! Keep Reading…
I made this soup over the weekend to help me ward off what I thought was going to be the flu.
I started to feel achy all over, got incredibly cold to the bone and then broke out into a fever.
I knew I needed pull in the big guns.
I needed some bone broth and some immune boosting power!
I drank my broth and rested the weekend and luckily it never turned into the flu!
Bone broth and soups made from bone broth are excellent for improving immunity, gut healing and joint health.
Go here to see more benefits of bone broth.
We try to drink bone broth daily for optimal health and drink it more often when we are feeling a bit stressed or under the weather.
Check out this soup for a nourishing and healing dish! Keep Reading…
This soup is so nourishing and delicious! The bone broth and ginger make it a great choice if you are feeling under the weather. It is one of our favorites!
Adapted from Entertaining Simple, by Matthew Mead
This soup is so simple and full of flavor! I have been making it quite frequently lately and I love it! We have it for dinner and will use the leftovers for breakfast or lunch. It’s a nourishing and healthy dish and great during the chilly weather… especially if you use homemade bone broth. The bone broth provides load of nutrients, helps boost the immune system and makes the soup taste even more delicious and rich. I made this over the holidays when we were at my brother’s house, but had to use broth from a bow. I was amazed at the how different it tasted. It tastes soooo… much better with real, homemade bone broth. Try it out! Go here for more info on bone broth. Add your own spices to liven it up if you like or add crispy bacon pieces to top it off!
This is one of our favorite soups that we have been making for years. I adapted it from a recipe given to me by a friend to make it quick and easy. Using bone broth really brings out the richness of the soup and makes it super nutritious and healing. Go here to learn about bone broth. Soups are great as left-overs and tend to taste even better the next day or the day after. As the soup sits, the ingredients mingle and become even more flavorful. Soups are also a great option for breakfast, lunch or dinner. Make a big pot and have some for breakfast the next day. This soup also freezes well.