Dr. Bastyr’s Soup
This is the soup I learned how to make while in naturopathic medical school at Bastyr University. It’s my go-to soup to nourish the body when the body is in healing mode—during a cold, flu, digestive flare, or recovering from injury or stress. It’s helped me get through cold and flu season countless times. I make a batch whenever I’m sick. It usually stays on my stove and I eat it all day long.
This soup is meant to be used to help the body heal*, but doesn’t necessarily provide enough protein for a full meal. If you want to turn it into a full meal, you can add protein (chicken, beef, tofu, beans, etc.) and spices (bay leaf, ginger, garlic, italian season, etc.) for flavor.
*Disclaimer: This soup is also not intended to be used as medical advice. If you are sick, ask your doctor for personalized medical recommendations.
Ingredients
Bone broth, stock, or vegetable broth (organic and pasture-raised when possible)
Equal parts carrots, cabbage, celery with the tops, potatoes with the skin
Instructions
Chop the vegetables into bite-sized pieces
Combine vegetables and broth in a large pot on medium-low heat.
Cook, stirring occasionally, until vegetables are soft.
Eat throughout the day.
Notes: if you are potato intolerant, simply omit the potatoes. There are no measurements included in this recipe because it truly doesn’t matter how much of anything you add. Create your ideal broth-to-veggie ratio. A rough estimate might be 1 carton of broth, 1/4-1/2 cabbage, 1 large potato, a few ribs of celery, and 2 large carrots.
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