Pumpkin Soup Recipe

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Zesty Pumpkin Soup

Makes 3 servings

You Will Need:
• 1 Tbsp coconut oil
• 1/2 lb cubed pumpkin
• 1 small onion, chopped
• 1 garlic clove, crushed
• 1/2 celery root, chopped
• 1/4 tsp ground dried thyme
• 1/4 tsp sea salt
• 2 1/2 cups chicken broth
• 2 Tbsp freshly squeezed lemon juice
• 1/4 cup unsweetened coconut milk
• Freshly ground black pepper, to taste

How to Prepare:
1. Place a heavy soup pot over medium low flame and heat the coconut oil. Saute the onion until tender, then stir in the pumpkin cubes and celery root. Saute until tender.
2. Add the garlic, thyme, salt, and chicken broth. Mix well, then simmer for about 15 to 20 minutes, or until tender.
3. Turn off the heat and remove the solids from the soup with a slotted spoon. Transfer
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Set the oven to 300 degrees F.
2. In a bowl, combine the honey, butter, and apple cider vinegar. Set aside.
3. In another bowl, beat the eggs, then fold in the honey mixture, salt, baking soda, and almond flour. Mix well.
4. Gradually fold in the coconut flour until combined.
5. Coat the inside of the loaf pan with the butter, then pack the dough into it.
6. Bake for 30 minutes, or until completely baked. To check for readiness, insert a toothpick in the center of the bread. If it comes out clean; it is ready.
7. Remove the bread from the pan by inserting a knife along the edge and running it through until the bread is loosened.
8. Set the bread on a cooling rack and allow to cool. Slice, then serve. To store, wrap the bread tightly in plastic wrap and refrigerate. Mexican Chicken Soup

Makes 2 to 3 servings

You Will Need:
• 1 Tbsp coconut oil
• 3 cups chicken broth
• 3/4 lb boneless, skinless chicken thighs, diced
• 2 garlic cloves, minced
• 1 small onion, diced
• 1 carrot, peeled and
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Set the oven to 375 degrees F. Line a baking sheet with parchment paper and set aside.
2. Place the broccoli in a blender or food processor and process until grainy. Set aside.
3. In a large mixing bowl, combine the almond flour, paprika, garlic powder, salt, pepper, and baking soda.
4. In a separate bowl, beat the eggs together with the melted coconut oil or butter, and vinegar. Fold the mixture into the flour mixture until thoroughly combined.
5. Fold the cheese and broccoli into the mixture, then divide into 24 pieces.
6. Arrange the pieces on the prepared baking sheet and flatten out. Bake for up to 15 minutes, or until golden brown.
7. Broil for an additional 5 minutes, then place on a cooling rack for 4 minutes before serving. Store in an airlock container in the refrigerator for up to a week. Simple Egg Soup

Makes 4 servings

You Will Need:
• 3 eggs
• 4 cups chicken broth
• 1 tsp freshly grated ginger
• 1 1/2 Tbsp white wine vinegar
• 1 1/2 Tbsp coconut
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