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Under the Weather Soup

As cooler weather and cold and flu season approach, I wanted to share one of my favorite warming recipes packed with healing and strengthening ingredients.



  • 2 quarts bone broth (I make my own with grass-fed

  • meat bones from KOL Foods but you can buy it

  • pre-made from KOL as well)

  • 1 quart filtered water

  • 3 sweet potatoes, cut into chunks

  • 1 pound green beans, roughly chopped

  • 2 zucchini, roughly chopped

  • 1 bunch leafy greens (like kale or chard), roughly chopped

  • 4 cloves garlic, peeled and chopped

  • 2-inch piece of ginger, peeled and chopped

  • 1 avocado, sliced thinly

  • salt, to taste

  • lemon juice, to taste

  • coconut oil, to taste



  1. Place the bone broth and water in a large stock pot on medium-high.

  2. When it comes to a boil, turn down to a simmer and add the sweet potatoes or squash and cook for 20-30 minutes or until tender.

  3. Turn the heat off and add the green beans, zucchini and leafy green vegetables to the still-hot water.

  4. Cover and let the soup sit for a few minutes. Salt the soup to taste and add the garlic and ginger.

  5. Blend the soup in batches and place in another pot. I like to serve with a avocado slices, a scoop of coconut oil, a squeeze of lemon and some more salt on top.





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