Gut Rest and Repair Soup

• active time: 10 minutes
• total time: 1 hour 30 minutes

Ingredients

2 cooked chicken breasts-leftovers are ideal for this recipe, or if you're vegan, omit and replace with tofu

2 sweet potatoes

2 carrots

2 medium potatoes

750 ml of bone broth or chicken stock

1/2 cup of almond milk, this isn't essential, it just gives a creamier taste

2 teaspoons of turmeric

Sprinkle of black pepper

1 small piece of ginger

Directions

1. Peel and slice carrots, sweet potatoes and potatoes; cutting into small chunks.

2. Ensure cooked chicken is chopped finely.

3. Peel ginger and dice finely

1) In a large saucepan, add the 750ml of bone broth and 1/2 of the almond milk.

2) Add in the cooked chicken slices (if you've forgotten to cook it, roast the breast for 35 minutes in the oven whilst soup is cooking)

3) Stir in all of the peeled and chopped vegetables, ginger and turmeric.

4) Bring mixture to the boil and then cook on simmer for 35-40 minutes.

5) By this time the vegetables should have soften considerably.

6) You can now use a hand blender or even your nutribullet/blender to blend the mixture into a smooth soup.

7) Add other half of the almond milk to the mixture and stir through.

1) Cook chicken separately-either using leftovers or roast your breast at 200 degrees for around 35 minutes.

2) Add the vegetables, broth, turmeric, ginger and 1/2 the almond milk to the soup maker and set desired program.

3) Once soup is prepared, add in the chicken and the other half of the almond milk.

Nutrition

• Calories: 325
• Total Fat: 5 g
• Saturated Fat: 1 g
• Unsaturated Fat: 3 g
• Trans Fat: 0 g
• Cholesterol: 55 mg
• Sodium: 561 g
• Total Carbohydrate: 37 g
• Dietary Fiber: 5 g
• Total Sugars: 8 g
• Protein: 34 g