Kiyomi’s Cozy Chicken Broth Soup
This recipe has so many good nutrients and vegetables that I just die thinking about it. Not only does it feel good for the body but it feels good for the brain because you know you’re being kind and loving to yourself. It’s just… so good. Whether it’s the spring or summer or perfect for colder weather like fall and winter. I love adding a little bit of goat cheese to the top, but as always, you’re welcome to add parmesan cheese or just keep it the way it is. Either way, it’s so delicious and nourishing. I made it for my husband the other day when he had COVID and he loved it so much. When we went to Crested Butte a week later, he kept mentioning how thankful he was for making me this delicious soup, which shows that, damn, it’s delicious!
Look at the soup sizzling in this beautiful French pot. I love it!
Ingredients
1 tbsp Coconut Oil
1 yellow onion
1 cup butternut squash
3-4 cloves of garlic
2 long carrots
2 stalks of celery
4 bunches of kale
1/2 bunch of Parsley
1 carton of Organic Chicken Broth
Garlic Powder
Ground Mustard Seed Powder
Cumin
Salt
Pepper
How to make it
Heat coconut oil in pan
Add onions, garlic and ginger and let simmer
Add in butternut squash and carrots, simmer for about 5min
Add in celery
Add in chicken broth and let vegetables get softer
Add in kale and parsley
Add in rest of condiments to soup and stir
Let boil and sit for about 15min or until all vegetables are soft
Serve with cheese, if you’d like and enjoy!!!