I’ve been on a bit of a gut healing journey for about 4 months now after having my fifth baby. I just knew something felt off.. bloating, brain fog, joint pain, and then a bout of very stubborn hives told me that something wasn’t right. So I’ve cut out all dairy, gluten, processed sugar, and higher histamine foods like eggs, avocado, and tomatoes. Has it been hard? Yes, but also so worth it because I can feel my gut healing. I can feel the bloating subsiding and the brain fog lifting. It’s all worth it. The elimination diet is not a long term sustainable answer, but instead a short term way to allow my gut to heal after such a big experience as pregnancy and birth.
I began making this soup twice a week a few weeks ago, and I feel so good after I eat it! When I shared about it briefly in my stories the other day, I had an insane amount of message from others who were experiencing the same exact symptoms and asked me to share the recipe.
Now I’ll be the first to tell you that just because one thing works for one person doesn’t mean it works for everyone. I’ve learned this the hard way of following the do this do that approach to the (well meaning I’m sure) health accounts on instagram. But the truth is, we are all so individual, and our guts are SO very specific to our past, our memories, and our emotions, that it’s even more reason to eat and heal intuitively. This soup does use low histamine, non starchy roasted vegetables that are super soothing to the gut, as well as bone broth and gelatin, both great for healing intestinal lining. A little anti-inflammatory turmeric and some other cleansing herbs like clove and cinnamon, and it’s the perfect reset for your gut, rainy day soup, or just a way to boost the immune system this fall and winter.
To start you’ll chop the following and roast on a baking sheet until soft and golden:
1 acorn squash
1 head of cauliflower
1 onion
1 tbs garlic
A bunch of kale
*season with salt, garlic powder, pepper, 1/4 tsp garam masala, and 1/2 tsp tumeric
Once those are done, put them in a Dutch oven and add one quart of bone broth (homemade it you can!), one can of coconut milk, and 2 scoops of gelatin.
Bring to a simmer and then immersion blend it until smooth. And there you go!