Butternut Squash Soup

This Butternut Squash soup is a delicious and nutritious addition to any Thanksgiving dish!


  • Avocado oil
  • 1 butternut squash, peeled, seeded and cubed
  • 2 small zucchinis, peeled and cubed
  • 1 celery root, peeled and cubed
  • 2 leek stalks, chopped
  • 5 cloves of garlic, crushed
  • 6 cups vegetable stock
  • 1 sprig of thyme
  • salt and pepper


  1. Coat the bottom of a large pot with avocado oil, and add the chopped vegetables and sauté until the leek is translucent, be careful not to burn the vegetables.
  2. Add 6 cups of vegetable stock and add a sprig of thyme.
  3. Simmer on low for about 40 minutes, or until all vegetables are tender.
  4. Remove the thyme before blending the soup. I like to use my Vitamix to blend it thoroughly, but a hand mixer will do the job too.
  5. Season with salt and pepper to taste.
  6. Optional garnish: sour cream, fresh parsley, avocado, seeds, cheese, etc.
Bon Appétit!

Breakfast Soup

Breakfast Soup

A delicious way to start the day on these cold winter mornings.


Combine all ingredients except for the egg. Bring the mixture to a rapid boil. Once it is boiling add the egg. When the egg is cooked to your liking,  remove from the heat source and add Gomasio and pepper to taste. Other vegetables or spices can be added to make it the perfect breakfast soup to enjoy on these cold Chicago mornings…I sure do!

Bon Appetite!





Using a large soup pot, heat the olive oil over medium heat and stir in the garlic, onion, and ginger to season the oil. Add the broccoli, spinach, parsnips, celery and parsley, and stir until the spinach wilts and collapses. Add just enough water to cover the vegetables and add one Rapunzel bouillon cube. You can make this a thinner soup by simply adding more water.

Bon Appétit



Immune Boosting Soup

Heat olive oil in a large cooking pot. Add onions, yellow pepper, jalapeno, celery and carrots. Cook five minutes.

Add garlic and cook for an additional two minutes. Don’t let the garlic brown. Add tomato and the cauliflower “rice”. If you want soup that’s a little less soupy and more like meat and vegetables with a little broth, simply add a few more cups of cauliflower rice.

Basic Veggie Soup

Heat the olive oil in a large soup pot over medium-high heat. Add the onions and leek and sauté until translucent, about 5 minutes. Add all the chopped up vegetables and sauté for about 5 more minutes. Add 1.5 QT of organic chicken broth, 1.5 QT water and 2 bouillon cubes. Lower the heat and let the soup simmer for 20-30 minutes. Let the soup cool down and mix with an immersion blender or in a regular blender. You can add some chicken or leftover turkey and garnish with fresh herbs and cheese and have the perfect lunch!


Winter Wellness Soup

In traditional Chinese medicine, soups are sometimes part of the treatment plan, and there are lots of "food as medicine" ingredients that can be added to soups. Mushrooms, such as shiitake and maitake,  can be considered medicinal because they provide substantial support to the immune system. Spices also have medicinal value. Ginger has anti-inflammatory properties and is beneficial for the digestive system; thyme can benefit respiratory health while garlic is known for its antimicrobial activity and can help to prevent infection. This Winter Wellness Soup is a delicious way to tackle cold and flu symptoms.


In large pot, heat oil over medium heat. Add shallots, green onion, ginger, garlic, celery and carrots and sauté for 5 minutes. Add broth, water, bok choy and miso. Stir and bring to a boil. Reduce heat to simmer. Add mushrooms and simmer for 10 minutes, stirring occasionally.


Mineral Rich Bone Broth

Bone broth has many health benefits. Bone broth has been used for decades as a healing food that helps with many different ailments. Bone broth provides your body with two important amino acids, glycine and proline. These amino acids not only provide nourishment to the liver and heart, but also promote wound healing and joint health.  One of bone broth’s most powerful healing properties occurs in the lining of your gut.  Bone broth sooths inflamed mucus membranes in the digestive tract, and is perfect for those suffering with symptoms associated with IBS, leaky gut, colitis, Celiac and Crohn’s disease.

Here is what you need…

  1. 3 lbs. of bones from grass fed pastured animals or a carcass of an organic chicken (I used beef bones and picked those up at Whole Foods).
  2. Slow cooker
  3. 2 Tbsp. of Apple cider vinegar –ACV (organic, unfiltered …I prefer Braggs.) the ACV helps to leach the minerals from the bones.

The cooking process…

  1. Rinse the bones and place in a slow cooker, cover with water and add the ACV. You can add veggies such as onions, garlic, celery, carrots etc.…but if you are making this broth mainly to sooth gut inflammation you might want to leave these veggies out as they can be irritating to an inflamed gut.
  2. Bring to a boil on high and then cook on low for 8-24 hrs. In a slow cooker, the longer you cook it the better.
  3. Strain the liquid into glass jars using cheesecloth. Discard what you strained off. Let broth cool in the refrigerator. When the broth is fully cooled you will notice a gelatinous layer forming on top of the broth, which is the fat that has risen to the top. You can scoop that off and discard or some people like to cook with it. The broth can be kept in the refrigerator for up to 3 days. Freeze the rest in freezer-safe storage containers…I like to use mason jars.

You can drink this broth throughout the day or use as a base for soups and stews. You can use it in any recipe that calls for broth.