immune-building vegetable soup

Fresh or frozen this soup is full of nutrient-rich vegetables and immune-boosting herbs and spices. If using fresh or canned vegetables follow the recipe below. If using frozen vegetables use 3 to 4 cups of mixed vegetables.

Ingredients:

• 2 tablespoons oil (coconut oil, ghee, olive oil or avocado oil)
• 2 cloves garlic, minced
• 1 medium onion, diced
• 4 cups of water
• 4 packets of Dr. Kellyann's Collagen Broth
• 2 carrots, peeled and thinly sliced
• 2 stalks celery, thinly sliced
• 1 cup broccoli and/or cauliflower florets, bite-size pieces
• 1 cup kale, center stem cut out and sliced into ribbons
• 2 tablespoons dried parsley
• 2 teaspoons Celtic or pink Himalayan salt
• 1 teaspoon black pepper
• 1/2 teaspoon dried ginger or 1-inch knob fresh ginger, grated
• 1 teaspoon turmeric
• ½ teaspoon cinnamon
• Dash or more cayenne pepper
• Fresh lemon juice

Directions: 

In a large stockpot, melt the oil over medium-­high heat. Add the garlic and onion and reduce the heat to medium-­low. Cook, stirring, for 6 to 8 minutes, until softened.

Raise the heat to medium-­high and add the water, collagen broth, vegetables and spices. When the soup begins to simmer, reduce the heat to medium-­low and simmer for 10 to 20 minutes until the vegetables are cooked through (frozen and canned vegetables will need a lot less time that raw vegetables). 

Serve with a 1/4 of lemon squeezed over the warm soup.

roasted red bell pepper soup

Follow the recipe below if you have fresh produce on hand. 2 bags of frozen fajita mix veggies works great too. You can even substitute 2 to 3 cans of roasted red in place of raw red peppers.

Ingredients:

• 2 tablespoons oil (coconut oil, ghee, olive oil or avocado oil)
• 4 red bell peppers, seeded and chopped
• 1 carrots, peeled and chopped
• 1 medium onion, chopped
• 1 celery ribs, chopped
• 3 cloves garlic, minced
• 4 cups of water
• 1 cup of canned coconut milk
• 4 packets of Dr. Kellyann's Collagen Broth
• 2 tablespoons fresh thyme, chopped or 1 tablespoon dry thyme
• 1 teaspoon fresh turmeric, chopped or ½ teaspoon dry turmeric
• Pinch of cayenne pepper or crushed red pepper
• 1 teaspoon Celtic or Pink Himalayan salt
• ½ teaspoon pepper

Directions:

Heat the coconut oil in a large pot over medium-high heat. Stir in the peppers, carrots, onion, celery and garlic and cook for about 10 minutes stirring occasionally. Stir in the broth, water, canned coconut milk, thyme, turmeric, cayenne pepper, salt, pepper, and bring to a boil.

Immediately reduce heat, cover, and simmer until the vegetables are very tender, about 15 minutes. Puree with a hand held immersion blender, or in batches in a food processor or blender until very smooth.