“Sick Soup”

PREP TIME: 15 minutes
TOTAL TIME: 50 minutes

Serves: 4 quarts

INGREDIENTS

• 2 quarts bone broth
• 1 quart filtered water
• 3 sweet potatoes (sub squash for low-fodmaps), cut into chunks
• 1 pound green beans, roughly chopped*
• 2 zucchini, roughly chopped
• 1 bunch leafy greens (like kale or chard), roughly chopped
• 4 cloves garlic, peeled and chopped
• 2-inch piece of ginger, peeled and chopped
• 1 avocado, sliced thinly
• salt, to taste
• lemon juice, to taste
• coconut oil, to taste

DIRECTIONS

1. Place the bone broth and water in a large stock pot on medium-high. When it comes to a boil, turn down to a simmer and add the sweet potatoes or squash and cook for 20-30 minutes or until tender.
2. Turn the heat off and add the green beans, zucchini and leafy green vegetables to the still-hot water. Cover and let the soup sit for a few minutes. Salt the soup to taste and add the garlic and ginger.
3. Blend the soup in batches and place in another pot. I like to serve with a avocado slices, a scoop of coconut oil, a squeeze of lemon and some more salt on top.

RECIPE AND IMAGE CREDIT:

“Sick Soup”