POTASSIUM RICH SOUPS!

Potassium is one of my favorite minerals to support hormones! It’s essential for our cellular vitality, thyroid function, digestion, and blood sugar regulation. Check out this blog post to learn more!

ZUCCHINI POTATO SOUP

Ingredients:
- 2-4 large zucchini
- 5 chopped up large potatoes
- 1 large sweet onion
- 4-6 garlic bulbs
- 1/3 c fresh oregano
- 2 cups beef broth
- 1 tablespoon garlic powder
- tablespoon dried thyme
- 1/2 tablespoon paprika
-1/2 tablespoon salt & pepper

Directions:
1. Heat olive oil in your dutch oven and add in chopped onion and garlic until fragrant
2. Add in your chopped zucchini and potatoes, let steam for 20 minutes
3. Add beef broth or meat stock
4. Add in spices and herbs
5. Let cook for 30 min - 1 hr
6. Turn off heat and blend until smooth in texture
7. Top with your choice of cheese and serve

PUMPKIN POTATO CARROT SOUP

Ingredients:
4-5 cut up potatoes
2 cups bone broth or meat stock
1 sweet or yellow onion
5-8 carrots
3-5 cloves of garlic
5 bay leaves
2 tablespoons thyme
1 tablespoon sea salt
1 tablespoon black ground pepper
1/8 cup dried sage leaves
2-3 cups whole pumpkin (preferably homemade)

***A note on pumpkin puree in a can - most cans contain a BPA lining so be sure to find one that is BPA free

Directions:
1. Cut up onion and cook in olive oil in dutch oven
2. Add garlic and cook until fragrant
3. Add bone broth or meat stock, potatoes, carrots, herbs/spices and cook on low for 10 min
4. Add pumpkin puree, cover and cook on medium to low from anywhere from 30min to an hour
5. Then let cool, remove bay leaves, and blend with immersion blender until a smooth consistency
6. Serve and top with pumpkin seeds