I’m Sarah, a Naturopathic Doctor, wellness enthusiast and health-foodie. I’m a well-being advocate and green kitchen guru who is living my true purpose while guiding patients through their personal health journeys. I’m also a complete and utter health food fanatic who wants to see everyone benefit from eating healing foods!
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All of my patients are either sick or doing a major dietary overhaul right now and this soup is perfect for both scenarios. It’s supportive and healing for the immune system thanks to all of the prebiotic vegetables & bone broth, and also happens to make for a delicious, protein-rich ‘detox meal’. FYI adequate protein is essential for phase 2 detoxification so those of you that are downing copious amounts of green juice in an attempt to ‘cleanse’ your way out of 2023 are doing it wrong (click here for access to my winter reset meal plan! full of warming recipes and protein!)
Thanks for your patience in my getting this one online, I know there were a few of you that were super excited for this one. Wishing you a healthy, cold & flu-free 2023 from this doctor’s amazing-smelling, soup-filled kitchen.
Bone broth, resistance starch, prebiotics & organic protein; everything you need for a healthy, happy digestive system.
Heat large dutch oven over medium heat on the stove top. Remove turkey sausages from casings and cook in the dutch oven stirring frequently, until browned & cooked through. Remove sausage from the pot and set aside for later. Finely chop shallots & garlic and add to pot with 1 tbs olive oil. Cook for 5 - 8 minutes until soft and slightly browned then add salt, pepper, tomato paste & hot sauce and cook another 3 minutes, stirring frequently. Cut green tops off of the leek and set aside to add to your next round of bone broth, chop the white parts into 1/2 cm wide pieces and add to the pot with your garlic & shallot and cook for 3 minutes. Chop potatoes into 1 cm cubes while the leek is cooking down, then add it to the pot with the remaining olive oil and cook for 5 minutes. Add the bone broth, bring soup to a boil then lower heat and simmer covered for 10 minutes. Chop the squash (seeds removed) into 1 cm pieces then add to pot and continue to simmer for 10 minutes. Cut tops of kale into ribbons (save stems for your next bone broth) and add to soup along with the cooked sausage to cook for 5 minutes. Taste and season with more salt, pepper & spice if desired.