Savory Gut Healing Soup
/This recipe contains some of nature’s most powerful gut healing, immunity balancing ingredients deliciously packaged in a bright nourishing soup.
As the heart of the immune system, healing the gut is essential to overcoming chronic health issues including autoimmune conditions and supporting treatment for serious conditions like cancer. The gut is home to millions of microbes that can impact everyday struggles like poor sleep, skin, mood, headaches, food sensitivities and weight. And during cold and flu season, this soup can be your go-to!
Ingredients
1 onion, peeled and chopped
3 stalks celery, chopped
1 inch peeled ginger (or 1 tsp powdered), peeled and micrograted
1 tbsp extra virgin olive oil
2-3 tbsp curry powder
1 butternut squash, peeled, seeded and cut into 1 inch chunks (or buy pre-cut!)
1 cup dry lentils, rinsed (if you use canned, add them with the spinach and parsley)
1 piece kombu (optional, but boosts taste and nutrients)
4 cups bone broth (or low-sodium vegetable broth) - or use my recipe for
4 cups water (or veggie broth, see above)
2 cups baby spinach
1 cup parsley, chopped or ripped loosely
Sea salt and pepper, to taste
Instructions
Heat oil in a larger soup pot. I use my trusty old Dutch oven.
Add onion and celery and cook until onion is transparent. Add ginger and cook until fragrant.
Place squash in the pot with curry powder and stir occasionally for 2-3 minutes.
Now add the lentils, broth, water and kombu. Bring to a boil, cover and simmer for 20 minutes. When there are 2 minutes left, add spinach and parsley to wilt.
Fish out the kombu like you would a bay leaf. Serve with a squeeze or lemon, a pinch of parsley and/or a sprinkle of grated parmesan.
I like to freeze leftovers in wide neck pint size mason jars to defrost when needed.
FODMAP intolerant? Swap out onion for green tips of scallions, curry for cumin and make sure your broth is allium-free. Try FODY or GourMend brand broth.
