WF GF DF SF
Gut-healing wintertime essentials when you maybe ate one too many holiday cookies and drank too much eggnog?
One of my favorites is soup.
Really, to get your gut back on track any time, I love nutrient-rich soup.
And this easy-to-make, delicious recipe hits the spot with essential nutrients and fantastic flavor.
Nourishing bone broth forms this soup’s base to heal the gut lining, while sweet potatoes offer fiber to feed your healthy gut bacteria. Ginger and turmeric support your immune system and dial back inflammation.
This savory, satisfying soup makes a perfect starter or whenever you need warm, satisfying nourishment.
1 medium sweet potato
1 cup bone broth (homemade or Kettle and Fire)
½ cup full fat coconut milk
⅓ cup macadamia nuts
2 tsp fresh ground ginger
1 tsp ground turmeric
2 tbs pumpkin seeds
¼ cup cilantro, chopped
⅓ cup Daiya dairy-free cheese, crumbled (optional)
Sea salt and pepper
Preheat oven to 375 degrees. Bake sweet potato for about 45 minutes or until fully cooked.
When sweet potato is done, allow to cool and peel the skin.
In a blender, mix the sweet potato with coconut milk, bone broth, macadamia nuts, ginger, and turmeric.
Reheat on stove top and season to taste with salt and pepper.
Pour into bowls and garnish with pumpkin seeds, cilantro and crumbled Daiya cheese.