Amy Myers, M.D. is a functional medicine physician, trained and certified by The Institute of Functional Medicine. Dr. Myers earned her Doctor of Medicine (M.D.) at the LSU Health Science Center, and completed her Emergency Medicine residency at the University of Maryland Medical Center.
Dr. Myers retired from her functional medicine clinic, Austin UltraHealth, where she served thousands of patients, to empower those who were failed by conventional medicine. She’s a 2x New York Times bestselling author, and the founder and CEO of the health & lifestyle e-commerce brand, Amy Myers MD®.
This Parsnip & Cauliflower Soup is a great way to incorporate gut-healing bone broth and detox-supporting veggies into your diet!
As part of the cruciferous vegetable family, cauliflower is a great source of antioxidants and can stimulate the production of glutathione, your body’s chief detoxifier. Cooking the cauliflower makes it a great option for supporting your thyroid!
Detox-Supporting Parsnip and Cauliflower Soup
Detox-Supporting Parsnip and Cauliflower Soup
Ingredients
Ingredients
- 5 1200 cups ml cauliflower about 1 head, chopped
- 2 2 cloves garlic minced
- 1 1 whole leek chopped
- 2 parsnip peeled and chopped
- 5 1200 cups ml bone broth
- 1 240 cup ml full fat coconut milk
- 4 4 slices nitrate-free bacon cut into 1/2-inch strips
- 1/8 0.616125 tsp ml white pepper
- 1 4.929 tsp ml sea salt
Instructions
Instructions
- Cook bacon strips over medium heat until done; set aside.
- Sautée garlic, leeks, cauliflower and parsnips in remaining bacon fat until tender.
- Add in all remaining ingredients, except the cooked bacon. Bring to a boil and let simmer for 15 minutes. Then ladle soup in a blender and blend to desired consistency.
- Season to taste and serve with bacon pieces atop.
