Bone broth
2-3 lbs organic raw chicken bones , rinsed and cleaned (ask your grocer, just tell them you’re making chicken soup)
2 T Bragg’s Raw apple cider vinegar
1/4 t. celtic or himalayan pink salt
1 onion
2 stocks celery
1 carrot
Mix bones, veggies, apple cider vinegar and salt in a crock pot full of water. Turn on low and cook for 12-24 hours (this slow process draws the minerals out of the bones, making it pure medicine). After finished cooking strain fat and save broth.

Quinoa Chicken Soup

4 cups chicken bone broth or 1 quart chicken stock
2 organic skinless chicken breasts, baked and sliced
1 T grass fed butter or coconut oil
1 onion, diced
3 carrots, sliced
3 stocks celery, diced
2 cloves garlic, chopped
1 cup of quinoa, cooked
1/2 tsp thyme
1/2 tsp pepper
Sea salt to taste

Bake chicken or cook on stove top until cooked. While chicken is cooking, simmer quinoa in a separate pot. In pan, add butter or coconut oil and saute onion, carrots and celery until tender. Add all ingredients together and simmer for 15 minutes.

This can be done in a crockpot as well!

Homemade Pho

Brown Rice Noodles (Maifun, Annie Chun’s brand)
Boil 2-3 minutes in 4 cups organic chicken bone broth (or chicken broth). Set aside

2 T olive oil
1 onion, chopped
3 stocks celery, chopped
2 carrots, sliced thin
1/2 c broccoli, chopped
1 ” slice of ginger, minced
3 cloves of garlic, minced
1 c chicken bone broth
2 chicken breasts sliced thin
2 T asian chili-garlic sauce
1 t sea salt
Additional spices (optional): black cardamoms, coriander seeds, fennel seeds or cloves

Sauté above ingredients until cooked and tender. Serve on top of brown rice noodles

1 large scallion, thinly sliced
Pea or mung bean sprouts
1/2 cup torn basil leaves
1/2 cup cilantro leaves
2 limes, cut into wedges

Thai Pumpkin Soup

1 large onion, peeled, chopped
2 tablespoon coconut oil
1 tablespoon tomato paste
1 can pumpkin or 2 cups pumpkin puree
1-2 tablespoon chopped fresh ginger root
2 garlic cloves, peeled, chopped
3 cups chicken bone broth
1 can organic coconut milk (the canned kind)
1 tablespoon lemon juice
1 teaspoon salt
Pinch of pepper

Basil and pine nuts


Sauté onion in coconut oil until soft. Add tomato paste, pumpkin, ginger, garlic and broth Combine until thoroughly heated through. Place mixture into blender. Blend until smooth. Slowly pour in the coconut milk and lemon juice.
Season to taste with salt and pepper.

Serve garnished with basil, pine nuts and an optional dollop of organic sour cream.

Makes about 5-6 cups of soup.

Quinoa & Cauliflower Chowder

3 tbsp ghee, separated
3 cloves garlic, minced
2 large carrots, chopped
2 cups milk of choice (I use cashew)
30 oz broth (I use bone)
2 cauliflower heads, chopped
1 potato, peeled and chopped
3-4 fresh bay leaves (can use more for garnish)
2 tsp thyme, dried
salt and pepper to taste (about 3 tsp each)
2 c water
3/4 c quinoa

Heat 2 tbsp of ghee on medium heat in a large stock pot. Add the garlic, and sautee for about 30 seconds before adding carrots. Once carrots have softened, add milk, broth, cauliflower, potato, bay leaf, thyme, salt and pepper.​ Bring to a boil, and let simmer with the lid on while you cook quinoa.

Combine 2 cups of water and 3/4 cup of quinoa in a medium pot. Bring to a boil, then let simmer with the lid on for about 15 minutes. Once most liquid is absorbed, remove from heat.
Ladle out about 3 cups of potatoes, cauliflower, and some broth into a blender. Let vent for a minute before blending. Blend until smooth, then add back to pot, along with quinoa and 1 tbsp of ghee. Stir, and remove from heat after about 5 minutes. Remove bay leaves, and serve!

Zuppa Toscana

1 pound of ground turkey Italian sausage or organic pork sausage. (I like spicy best)
1 medium onion, chopped
4 cloves garlic, chopped
1/2 teaspoon dried oregano
1/2 teaspoon dried or fresh thyme
½ teaspoon crushed red pepper
4 medium russet potatoes, thickly sliced, and quartered
4 cups chicken broth or bone broth
1 cup water
3-4 strips bacon cooked and chopped
1/2 cup grass fed raw milk, optional
1 cup cashew cream (see directions below) or heavy cream (raw is best)
½ teaspoon salt
3-4 cups chopped kale


1. Brown sausage until cooked on stovetop.
2. In soup pot, add chicken broth, water. Turn on Medium/High heat.
3. Chop onion, potatoes and garlic, and add to the soup pot.
4. Cook on medium heat until potatoes are done.
5. Add bacon, herbs, salt and pepper to taste.
6. Simmer for another 5-10 minutes.
7. Turn to low heat.
8. Add kale and cashew cream/milk mixture.
9. Heat through and serve.

Cashew Cream:

This is a great alternative to cream in a variety of recipes and soups.
1/2 cups whole raw cashews, rinsed very well under cold water
Soak cashews in hot water for at least 30 minutes. (Can soak up to 12 hours) Drain the cashews and rinse under cold water. Place them in a blender with enough fresh cold water to cover them by 1 inch (about 3/4 cup water.) Blend on high for several minutes until very smooth.

Chicken ‘noodle’ soup (Paleo, gluten-free)

16 oz kelp noodles
4 cups chicken bone broth (1 carton) or 1 quart chicken stock
4 organic skinless chicken breasts
1 onion, diced
3 carrots, sliced
3 stocks celery, diced
2 cloves garlic
1/4 c green onion, chopped
Sea salt

Pour chicken bone broth into a large pot and bring to a simmer. Add chicken breasts, celery, carrots and noodles and cook for about 20 minutes until chicken is cooked through. Using a pair of tongs, remove chicken from the soup and cut into bite-size pieces. Add chicken back to pot. Season soup with sea salt if needed. To serve, ladle into bowls and garnish with green onion.

*Kelp noodles are made from from sea kelp. They are high in minerals and of course gluten free! Their unique texture is perfect in salad with thinly sliced vegetables. Served hot in broth, they lose their pleasant crunch, but soften and absorb flavors well.

Butternut Fennel Soup

1 butternut squash, peeled and cubed
1 tablespoons coconut oil
3 tablespoons ghee
1 fennel bulb, diced
1 yellow onion, diced
salt and pepper to taste
4 cloves of garlic, peeled and smashed
2 cups bone broth
2 tablespoons raw cream (for a dairy free option substitute with coconut or almond milk)
2 tablespoons water
3 bay leaves
1″ fresh ginger, grated
Juice of 1 orange
thyme for garnish

Preheat oven to 425 degrees F.
Toss the squash in 1 tablespoon of coconut oil on a cookie sheet and bake for 40 minutes or until tender.
While the squash is roasting, use a large pot to sauté (over med-high heat) the onions and fennel in ghee until the onions soften and begin to brown. Add salt, pepper and garlic to the pot and cook for about 2 minutes, just long enough to release the aroma. Add broth, raw milk, water and bay leaves reduce heat to low. Grate 1″ of fresh ginger over mixture and allow to simmer until squash is done roasting.

Remove bay leaves and add the roasted squash and the juice of one orange to the pot and stir together.
Allow the soup to slightly cool and then pour it into a blender and blend until smooth. Be careful not to fill the blender to high because the steam will expand the liquid.

Once the ingredients are fully blended and your desired consistency is achieved, divide equally into four bowls and garnish with thyme.

Em’s Tomato Basil Soup

2 T coconut oil or grass-fed butter
1 onion, chopped
1 carrot, chopped
2 stocks celery, chopped
3-6 cloves garlic, chopped
4 cups chicken bone broth ) or organic chicken broth
10-12 tomatos sliced in half, roasted
1 large handful basil, chopped
1 cup cashew cream (see recipe below)
Parsley for garnish

Wash and slice tomatos in half. Place on baking sheet with 2 T olive oil. Roast in oven at 350 degrees for 30 minutes or until golden. Meanwhile, on stove top in large stockpot over medium heat add coconut oil (or butter) and let simmer 1-2 minutes. Add onion, celery, carrot and garlic. ( I combine these 4 ingredients in my vitamin, and chop all together and then add to pot.) Cook 10 minutes or until soft. Add bone broth and let simmer until tomatoes are roasted. Add tomatoes and bring soup to boil. Let simmer 20-30 minutes. Season with salt and pepper. Optional: add in blended cashew cream:

Cashew Cream: *soak overnight
This is a great alternative to cream in a variety of recipes and soups.
2 cups whole raw cashews, rinsed very well under cold water
Soak cashews in water overnight. Drain the cashews and rinse under cold water. Place them in a blender with enough fresh cold water to cover them by 1 inch. Blend on high for several minutes until very smooth.

Add cashew cream and 1/2 handful of chopped basil to soup. Working in batches, pour the soup into a blender and cover lid with a towel (hot liquid tends to erupt.) Blend on high for 1 minute or until very smooth. Add in remaining basil. Ladle into bowls and garnish with fresh basil and optional parmesan cheese.

Tom Kha

1 can (14 oz.) coconut milk
1 cup organic chicken bone broth
6 quarter-size slices fresh ginger
1 stalk fresh lemongrass, cut in 1-in. Pieces
1 pound boned, skinned organic chicken breast cut into 1-in. Chunks
1 cup sliced mushrooms
1 tablespoon fresh lime juice
1 tablespoon Thai or Vietnamese fish sauce
5 drops stevia
1 teaspoon Thai chili paste
1/4 cup fresh basil leaves
1/4 cup fresh cilantro

In a medium saucepan, combine coconut milk, broth, ginger, and lemongrass and bring to boil over high heat. Add chicken, mushrooms, lime juice, fish sauce, stevia, and chili paste. Reduce heat and simmer until chicken is firm and opaque, 5 to 10 minutes. Discard lemongrass. Garnish servings with basil and cilantro.
Note: Nutritional analysis is per 1 1/2-cup serving.

Taco Soup
1 lb organic grass fed ground beef or turkey
1 onion chopped
2 cans organic chopped tomatoes
1 can organic corn
1 can organic garbanzo beans
1 can organic black beans
½ t salt
½ t pepper
½ t chili powder
½ t onion salt

Simmer all ingredients 1 hour. Top with greek yogurt and raw cheddar cheese. Sprinkle in organic blue corn chips for an extra crunch


Creamed and Curried Vegetable Soup

1/2 head broccoli, chopped
1/2 head cauliflower, chopped
1 sweet potato, peeled and cubed
1 tomato, chopped
1/2 sweet onion, chopped
1 yellow bell pepper, chopped
2 large carrots, chopped
1 inch ginger root, minced
2 cloves garlic, minced
2 T coconut oil, melted
salt and pepper
2 cans of full fat coconut milk
1 T cinnamon
1 T cardamom
1 T turmeric
1 T curry
1 t cayenne pepper

Garnish options:
fresh cilantro, fresh basil, coconut flakes, cashews

*Do not shake or mix the coconut milk. The cream and milk should already be separated when you open them, but if you refrigerate them first, it is more likely they will be.

Preheat oven to 400 degrees F. Throw prepared veggies into a bowl and add 1-2 T coconut oil, and season with salt and pepper. Mix until they are covered with oil, and place on a greased baking pan. Roast for 30-40 minutes or until soft. Remove veggies from oven and let cool for 10-20 minutes. Add a handful to the blender, blend until smooth, and add to a large pot on low-medium heat. Continue doing this until all the veggies have been pureed. Add the white, thick, creamy part of the coconut milk from both cans. You can add the watery part of the milk until you have the consistency you desire. Stir in spices, simmer for at least 10 minutes, and serve hot with desired garnish.