Coconut Curry Soup 

Ingredients: 

• 2 tablespoons extra-virgin coconut oil
• ½ cup chopped onion
• 1 clove garlic, minced
• 1 tbsp. fresh grated ginger
• 2 (13½-ounce) cans full-fat coconut milk
• 1 cup chicken or vegetable broth
• 1 cup chopped cauliflower
• 1 cup chopped kale leaves
• 1 tablespoon curry powder
• 1 teaspoon turmeric powder
• ½ teaspoon pink salt
• 2 tablespoons chopped fresh cilantro leaves, for garnish

Instructions: 

• Step #1: In a medium saucepan over low heat, melt the coconut oil. Add the onions, garlic, and ginger and sauté until tender
• Step #2: Add the coconut milk, broth, cauliflower, kale, curry powder, turmeric, and salt and stir until well combined. Raise the heat to medium and cook, stirring often, for 10 minutes
• Step #3: Reduce the heat to low and simmer, stirring often, for 15 minutes. Remove from the heat and stir in the meat, if using
• Step #4: Ladle the soup into bowls and garnish with the cilantro. Serve immediately

Notes: This is an easy, versatile soup. You can add cooked, chopped chicken for extra protein. Other vegetables, such as broccoli and mushrooms, can be added or substituted as desired.

Super Raw Creamy Cucumber Avocado Soup 

yields 2 cups 

Ingredients: 

• 1 organic cucumber
• 1 ripe avocado
• ¼ cup raw lemon juice (freshly squeezed)
• 2 cloves of garlic
• ½ cup chopped cilantro
• ½ cup of filtered water
• 1 tsp pink salt 

Instructions: 

• Step #1: Assemble all the ingredients
• Step #2: Blend all ingredients together in a VitaMix or electric blender
• Step #3: Serve chilled