I designed this nutrient-dense soup for my nutrition clients. It is very easy to make and tastes delicious. The main cause of decreased energy levels is an improperly functioning digestion system. This dish is perfect for people with the digestive problem such as leaky gut, the soup is a pre-digested food once prepared. If you are intolerant of anything on this list simply omit it. Be sure to source all organic ingredients.



INGREDIENTS



1 Tablespoon Olive Oil

1 Large Brown Onion - chopped

3 Cloves of Garlic - crushed

3 Large Celery stalks - chopped

3 Large Carrots – diced

8-10 Brussels Sprouts

2 – 4 Parsnips

1 Large floret of Broccoli - chopped

1 Large Whole Sweet Potato - diced

1 Free-Range Organic Whole Chicken

½ Tablespoon Tamari

1 teaspoon dried Dill

2 Bay Leaves

1 teaspoon fennel seeds or some fresh fennel

White Pepper

1-2 Teaspoons Marigold Yeast-Free Swiss Veg Stock, not necessary but if needed to taste

1 ½ Tablespoons Braggs Liquid Aminos

¼ Teaspoon Celtic Sea Salt

¼ Teaspoon Herbamare Salt

2 Teaspoons of Italian Seasoning (Use Simply Organic or Masterfoods), alternatively use fresh parsley, basil, thyme, oregano, sage and coriander.



METHOD

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Sautee onion and garlic in olive oil over low heat until translucent add the whole chicken and lightly brown, cover bird with water. Add all spices and vegetables. Simmer over low heat until meat is falling off the bone (1.5 to 2 hours). Carefully remove the bird from the pot and place on a plate to cool. Debone the chicken and return meat to the soup, add a handful of chopped kale or spinach Let sit for 10 minutes. ENJOY!