Healing Autumn Soup

I created this soup after I had a stomach bug for 3 days, and while it was miserable… this soup helped me heal my gut. Absolutely nothing sounded good but the most nourishing foods, so I chose clean, whole foods and picked what called to me in the grocery store. When your stomach is upset, choosing things that are easier to digest is always best; I go for soups, smoothies, things that are broken down and/or already cooked. I choose lower fiber, lower fat, and higher protein meals that contain a lot of water to help me stay hydrated, and I also add in spices that will promote healing, decrease inflammation, and ease my upset stomach. I chose bone broth so I could add in a bit of protein, and instead of sweet potatoes as my starch that I would normally choose, I chose seasonal and bought all of the beautiful squash (for cooking and for decor). Of course, choose organic produce; pesticides on your food won’t help with the upset of your stomach any.

Time: 30-40 minutes

Servings: 5-6 medium bowls of soup

Ingredients:

• 2 stalks celery, diced

• 1 yellow onion, diced

• 5 large yellow carrots, diced

• 1 acorn squash, peeled, seeded and diced

• 1 delicata squash, peeled, seeded and diced

• 2 tablespoons avocado oil

• 1 teaspoon ginger powder

• 1/2 teaspoon salt

• 1 teaspoon black pepper

• 1 tablespoon parsley

• 1 tablespoon minced garlic

• 15-ounce can pinto beans (with the juice)

• 32-ounce container bone broth (no salt added)

• 1 bunch curly kale, finely chopped (I’m weird and like the stem, but you can remove the stems)

• 1 bunch cilantro, finely chopped

• Juice of one lemon

Recipe:

• Put on good music, always.

• Chop all veggies and grab a large cast iron or stainless steel pot.

• Add celery, onion, carrots, both types of squash, ginger, parsley, salt, and pepper into the pot with the avocado oil on medium-high heat. Cover and stir every 5 minutes for 20 minutes.

• Add minced garlic and stir, cover and cook for 3 minutes.

• Add pinto beans (with the juice) and bone broth, cover and cook for 10 minutes, stirring occasionally.

• Bring to a low simmer and add in kale, cilantro, and lemon juice. Stir for 3-5 more minutes.

• Serve warm with chips or crackers. (Siete chips and Mary’s crackers are my jam).

• ENJOY AND BE PRESENT as you eat it. Just like the music, this might be the most important step.