INGREDIENTS

• 5 cups chicken bone broth

• 1 cup coconut cream (optional.. sub more bone broth)

• 2 tbsp coconut oil

• 10-12 oz chicken, cooked and shredded

• 2 medium golden beets, peeled and chopped

• 4 carrots, peeled and chopped into half moons

• 2 cups cauliflower, chopped

• 1 medium onion, diced

• 3 celery stalks, chopped

• 1.5 cups kale, de-stemmed and roughly chopped

• 2-3 tsp ground turmeric

• 1 tsp ground ginger

• 1/2 tsp black pepper

• Sea salt to taste

• 1/4 cup fresh parsley (plus extra for garnish)

INSTRUCTIONS

1. Using a large pot, melt 2 tbsp of coconut oil on on medium heat

2. Add the onion and saute for 4-5 minutes or until translucent

3. Add in the carrots, celery, cauliflower, and beets and saute for 4-5 minutes or until lightly softened

4. Pour in the broth and coconut cream and stir until creamy

5. Season with turmeric, ginger, salt and pepper and stir until the soup is a rich golden color

6. Add the chicken and parsley and stir

7. Simmer on medium heat for 20-25 minutes or until vegetables are softened to liking

8. Stir in the kale and simmer for another 5 minutes

9. Remove from the heat and allow to slightly cool before serving

10. Serve topped with parsley