This chunky vegetable and chicken soup is particularly great in the winter, but can be enjoyed all year around for a nourishing meal. Sweet potatoes, butternut squash and carrots are three key vegetables that can help satisfy sweet cravings, while being high in vitmain A and add a healthy serving of fiber to your diet.
makes 4-6 servings
1 tablespoon coconut oil
1 red onion or 5 shallots, finely chopped
5 cloves of garlic, finely chopped
2 chicken breasts
1 tablespoon turmeric
black pepper to taste
2 tablespoons ginger, sliced
1/4 cup apple cider vinegar
1/4 cup liquid aminos
Broth to cover, chicken or beef bone broth or mineral broth
2 unpeeled sweet potatoes or 1 peeled butternut squash with seeds scooped out, chopped into 1-inch cubes
3 unpeeled carrots, cut into 1-inch pieces
2 leeks, white part only, no green leaves), cut into 1/4 inch pieces
3 baby bok choy stalks, chopped into 1/4 inch pieces
2 cups broccoli, cut into bite sized pieces
Once cooked, store the remaining soup in a heat resistant glass tupperware in the fridge for later in the week.
PS - Wanting new recipe ideas? Follow me on Pinterest for some yummy and creative ideas.
Hello, my name is Stacy Peterson, Functional Nutritionist and Holistic Health, Wellness and Strength & Conditioning Coach with a MS in Human Nutrition and Functional Medicine practicing whole-foods nutrition and physical training to individuals around the globe.
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