Did you know that there is a month for Soup!?
I know it sounds crazy! January is the month for soup, and we couldn't resist to talk about it and actually give you two great recipes that are not only delicious but extremely beneficial for your microbiota!
See recipes below and let us know if you try them:
Heather's Chicken Soup:
Ingredients:
1 organic fryer chicken (3-5 pounds)
6 cups water
1 pound bag of organic mini-carrots
2 organic celery stalks, sliced into 1/4-inch-thick slices
1 organic large onion, chopped
1 organic small onion, minced
3 bay leafs
1 tsp poultry seasoning
2 tbsp of organic olive oil
Directions:
Cook the chicken and make the chicken soup broth.
After the chicken is done cooking, turn off the heat.
Use tongs to remove it from the water and set the carcass and chicken on a cookie sheet to cool. Remove the meat from the carcass and shred or cut into bite size pieces.
Add vegetables (carrots, celery, chopped onion) to broth which should still be on your stove top. Increase heat to bring to a boil.
When chicken is ready, add to the pot and add some bay leaves.
Boil for 10-20 minutes – until carrots are tender.
Add salt to taste.
Romi's CocoLeek Soup:
Ingredients:
2-3 leeks
3 garlic cloves
1 unsweetened coconut milk can
1 cup of bone broth
Salt and pepper to taste
Directions:
Cut the leeks and garlic cloves.
Put them in pot with 1/2 of the broth. Add salt and pepper and let it cook until they are soft. Add more broth if you need to.
Add the coconut milk and cook it at low temperature for 15 mins.
Put everything in the blender and then serve on a plate.
Enjoy!