Dr. Amy Myers, MD

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®.

With the temperature dropping, I’ve got the perfect soup to serve on a cold winter day!

The roasted vegetables are the star ingredient–they add a hearty touch to satisfy comfort food cravings.

This vegetable- and protein-packed soup makes getting your daily vitamin and minerals intake easy and tasty!

While the warming and steaming bone broth naturally contains collagen to support healthy joints, hair, nails, and more!

Plus, this roasted vegetable soup will make the perfect addition to your Sunday batch-cooking menu to keep you warm and satisfied for days to come! 

Roasted Vegetable Soup

Roasted Vegetable Soup

Roasted Vegetable Soup
Course:
Course:
Main Dish, Side Dish,
Protocol:
Protocol:
Autoimmune Solution (AIP), Elimination Diet, Paleo, Thyroid Connection,

Servings

Servings:

4 people

4 people

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Ingredients

Ingredients

  • 2 480 cups ml cauliflower about 1 pound
  • 1 454 lb g brussels sprouts halved
  • 2 29.574 tbsp ml Avocado oil
  • 4 4 slices nitrate-free bacon
  • 2 2 cloves garlic minced
  • 1/2 120 cups ml shallots chopped
  • 3 1/2 840 cups ml bone broth
  • 3/4 3.69675 tsp ml sea salt
  • 1/4 1.23225 tsp ml ground black pepper

Instructions

Instructions

  1. Preheat oven to 425°F. Place cauliflower and brussels sprouts on a large baking sheet. Drizzle vegetables with avocado oil. Roast in oven for 25-30 minutes.
  2. While vegetables are roasting, heat frying pan over medium heat and cook bacon. Reserve bacon fat. Once cooled, crumble bacon. Set aside.
  3. Place bacon fat in a large saucepan and put over low heat. Add shallots and garlic. Cook until fragrant, about 3-5 minutes. Add bone broth.
  4. Measure out 1 cup of roasted vegetables - set aside. Place the rest of the vegetables in the pot and let simmer.
  5. In a blender, pour contents of saucepan into the bowl. Blend until smooth.
  6. Serve into bowls and top with leftover roasted veggies and crumbled bacon.
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