There’s nothing like a healthy and warm soup on a cold day, especially if you’re trying to keep the immune system up and running in peak performance mode. This recipe is one of my standards, quick to make and easily tweaked by changing out the sausage for grass fed burger, or the squash for zucchini or sweet red pepper.
Here’s what I used:
16 oz bone broth
1/3 cup organic red quinoa
1/2 lb farm-fresh sausage, cooked
1 yellow squash
1 cup broccoli
1/4 tsp turmeric
1/4 tsp basil
1/2 tsp smoked sea salt
freshly ground black pepper
Garlic Gold Nuggets, sprinkled on top (optional)
I poured 16 oz of bone broth into a pan and added 1/3 cup organic red quinoa. I let this cook over medium heat for about 15 minutes, with a lid on it, while I cut up 1 yellow squash, and about 1 cup of broccoli.
I put the vegetables, the sausage, and the spices into the broth, put the lid back on, and cooked until the broccoli was tender, but not mushy.
(Some people have to throw in some organic sour cream, or grass fed cheese, too, and that’s awesome)
Feeding Ger Sasser 