Recipe

Lunch

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Avocado Oil | Coconut Oil
Leeks
, chopped
Garlic Cloves
, minced
Celery Stalks
, chopped
Bone Broth
Broccoli Heads
, chopped
Full-Fat Coconut Milk
Sea Salt & Black Pepper
, to taste

Cream of Broccoli Soup

From the Root Cause Reset Cookbook by Dr. Isabella Wentz
When blending hot liquids, make sure the top of the blender is vented to let the steam escape.
Total time: 20 min
Servings: 4
Equipment: Stove & Blender | Immersion Blender | Potato Masher
  • 3 c. Bone Broth
  • 1 tbsp. Avocado Oil | Coconut Oil
  • 1 Leeks, chopped
  • 1 Garlic Cloves, minced
  • 1 Celery Stalks, chopped
  • 4 c. Broccoli Heads, chopped
  • 2 c. Full-Fat Coconut Milk
  • 1/4 tsp. Sea Salt & Black Pepper, to taste
  • Heat the coconut oil in a soup pot on medium-heat. Add the leeks and cook until softened, about 6 minutes.
  • Add the garlic, and sauté until fragrant, about 1 minute.
  • Add the celery, broccoli, and bone broth and bring to a boil, reduce the heat to simmer for 5 minutes.
  • Add the coconut milk and simmer until heated through, about 3 minutes.
  • Remove from the heat and let cool slightly.
  • Purée the soup in batches in a vented high-speed blender until combined.
  • Return to the pot, bring back to a simmer, and add salt and pepper to taste.
  • Serve warm.
Prep Recipes 1

Bone Broth🌐

From the Root Cause Reset Cookbook by Dr. Isabella Wentz
Total time: 105 min
Servings: 3 c.
  • 12 Chicken Legs, Skin On, Bone In
  • 3 tbsp. Apple Cider Vinegar
  • 6 Celery Stalks
  • 3 Onions
  • 18 Large Carrots
  • 3 c. Water
  • 3/4 tsp. Sea Salt & Black Pepper, to taste
  • Slow Cooker: Place the chicken, vinegar, and vegetables in a slow cooker. Fill with water to 1-inch below the top of the slow cooker. Cover, and cook on high for 8–12 hours.
  • Electric Pressure Cooker: Place the chicken, vinegar, and vegetables into the pot of the pressure cooker. Fill two-thirds of the way up with water and secure the pressure cooker lid. Press the Manual button, set the pressure on high, and set the timer to 90 minutes.
  • Stove Top: Place the chicken, vinegar, and vegetables in a stockpot. Fill with water to 1-inch below the top of the stockpot. Bring to a boil, reduce the heat to medium-low, and simmer for 8–12 hours.
  • Season with salt and pepper to taste.
  • Strain, pour into Mason jars, and refrigerate.