When You Need a Hug… In A Bowl… Feel Good Soup! It’s been a heck of a week… oh wait, it’s only Tuesday.
Oh boy! Well, at least the tides are changing. Not to get into too many details, but Aunt Flo decided to run late this month, and I woke up Monday to a broken website. Proceeded by a very under the weather Sunday and a sleepless night. Feel Good Soup to the rescue! Despite the hot, hot, humid heat we’re experiencing here (Hawaii) my body is craving soup. It never does that. Seriously. But soup just sounds good for my lack of appetite and overall yuck feeling. This delicious low carb, high fat, paleo soup hit the spot, and it really does make you FEEL GOOD!
Table of Contents
What’s In Feel Good Soup?
A handful of simple ingredients. I started out going for a cream of a mushroom route, which turned into a mixed veggie soup with a bone broth base, a hint of coconut cream, and an extra collagen boost. Love! Yup, the most important ingredient. When I feel like poo and I’m whipping something up to make me feel better I put a lot of healing intention in there. Like a hug in a bowl.
Feel Good Ingredients
- Additive-Free Coconut Milk: a great source of lauric acid which is great for energy, electrolytes like magnesium and potassium
- Bonafide Provisions Bone Broth: rich in minerals to support the immune system and collagen to reduce intestinal inflammation
- Raw Coconut Vinegar: beneficial prebiotic and probiotic, 192 milligrams of potassium per tablespoon!
- Organic Lactose-Free Ghee: Rich in fat-soluble vitamins like D, E, and A. Contains butyrate a powerful anti-inflammatory fatty acid.
- Collagen Peptides: Added protein boost, gut support, and nail and hair health.
- Baby Bella Mushrooms: Great Source of selenium (support the immune system and thyroid function), niacin (aids in macro metabolism and synthesis of endocrine hormones), and copper (aids in iron absorption, production of red blood cells, and collagen).
- Baby Spinach: Tons of vitamins, folate, fiber, zinc, choline!
Step by Step Recipe Pictures
You want to start by heating a medium-sized pot over medium heat. Add in the ghee and let it melt. Saute the mushrooms with garlic and herbs until browned.
Add in the vinegar to deglaze the pot, then pour in the bone broth and the coconut cream. It will be a delightful cream of mushroom at this point, but we’re not done. Mix in the cauliflower rice and spinach until tender.
Stir in the nutritional yeast, and collagen and let it simmer together for a bit. Then you’re ready to dig in. Feel better instantly with a bowl of Feel Good Soup! A favorite from my cookbook Made Whole.
Frequently Asked Questions
You can replace them with something else! Any veggie will do. Some folks use zucchini.
Use coconut oil instead of ghee. Omit the collagen and use veggie broth instead of bone broth.
Yes! You can use low histamine broth. Omit the vinegar and use kale instead of spinach. Omit the nutritional yeast.
Absolutely! Beef it up with ground beef, turkey or pork or mixed in shredded chicken.
You can use apple cider vinegar!
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Feel Good Soup
- Prep Time: 10
- Cook Time: 20
- Total Time: 30 minutes
- Yield: 2 bowls 1x
- Category: Soup
- Method: Stove Top
- Cuisine: Comfort
Description
An easy and nutrient dense recipe the entire family will love! Feel Good Soup is your next chicken noodle 😉
Ingredients
- 1 tablespoon ghee (coconut oil for AIP)
- 2 cups sliced cremini mushrooms
- 6 cloves garlic, sliced
- 3 sprigs thyme, fresh
- 1 teaspoon pink Himalayan salt
- 1 teaspoon black pepper (omit for AIP)
- Pinch of nutmeg (omit for AIP)
- 2 tablespoons coconut vinegar
- 1 cup bone broth
- ¼ cup coconut cream (milk fat from chilled coconut milk can)
- 1 cup riced cauliflower
- 3 fistfuls of baby spinach
- 2 tablespoons nutritional yeast (optional)
- 2–4 scoops collagen peptides (optional)
Instructions
- Heat the ghee over medium heat in a medium pot. Once it begins to brown add in the garlic, mushrooms, thyme and seasonings.
- Sauté, stirring often, until aromatic and wilted, about 8 minutes.
- Add in the coconut vinegar and deglaze the pan, scraping up any goodness that stuck to the bottom of the pot.
- Add in the broth and coconut cream and bring to a simmer.
- Stir in the cauliflower rice and spinach and cook here for 5 minutes until tender.
- Stir in the nutritional yeast and peptides until dissolved.
- Serve, sip, enjoy. Feel good!
Recipe Notes:
- Read the FAQ’s
Nutrition
- Serving Size: 2
- Calories: 294
- Fat: 16g
- Carbohydrates: 5.5g
- Fiber: 1.4g
- Protein: 23g
Mary says
Hi! I watched too many farm animal rescue videos I. Tik tok and now only eat seafood. Would this be good with some cooked shrimp or scallops? Thanks!
Cristina Curp, FNTP says
Shrimp would be great
Rebekah Scott says
I am so grateful for this soup! Whenever we are feeling run down or sick I immediately start making it. I made it today for my husband who is fighting off Covid. It was just what he needed! Gotta love some delicious, nutrient dense foods!
Ashley Koontz says
Very tasty soup! We have both been at home sick for a week and this soup was perfect! Nourishing and tasty! It makes 2 serving so it was just the right size. Hearty and so delicious!
Cristina Curp, FNTP says
Thank you – hope you feel better!
Marty Hanna says
I made this for the third time today. It’s still delicious! Supplemented at serving with a couple ounces of cooked ground turkey.
April Rittenhouse says
This was amazing! I did add Japanese sweet potatoes and zucchini to it but wow! Definitely hit the spot!
Cristina Curp, FNTP says
Yummm!
Tina Klass says
Question: I can’t have coconut anything right now. May I substitute with goat milk and avocado or olive oil? Also, I assume I can sub out the spinach for baby kale. Thank you for your feedback! You have some great recipes on your site!
Cristina says
You can do goat milk or almond milk or cashew milk. Yes avocado or olive oil will work as will baby kale.
Jessica says
I made this while on Whole 30 during the Texas deep freeze this week and was so glad I did! I had all the ingredients on hand, which was a huge bonus, and it was the comfort food I needed this week.
Thank you for what you do!
Mary says
I made this soup today for the first time, and it is absolutely phenomenal. It made my taste buds dance. So nourishing. Thank you.
Kristen says
This is such a flavorful nutrient-dense recipe! We did make some modifications…added shredded chicken, extra broth & coconut cream, half the mushrooms, and used pre-packaged riced sweet potato/cauliflower mix. Definitely making again!
Cristina says
Yum!
Beth says
I just made this for lunch today. SO quick and easy and absolutely delicious! This will definitely be a regular in my rotation!
Cristina says
Thank you Beth
Marnie says
This looks delish! I am on AIP and also low-FODMAP. I generally replace garlic with ginger, which i think would work pretty well here. But do you have any suggestions to replace the cauliflower? Or would it work to leave it out? Thanks so much!
Cristina says
Any riced vegetable will do, broccoli, parsnips or butternut 🙂
Lisa says
This soup is DELICIOUS!! My daughter- in-law made it because I am on AIP. I was having a hard time finding something that made me full, so she made it for me knowing that I love mushrooms. It smells SO GOOD and tastes even better! I told her I could eat it a few times a week no problem!!! If you like mushroom soup, you will LOVE this even better!!
Cristina says
Yeayyy so glad!
Rachel DeVries says
I have made a lot of AIP recipes but this one is close to the top of that list! The flavors are incredible! Thank you so much for creating this.
Cristina says
Thank you sooo much
Raquel says
Made this soup recently and my husband and I LOVED it. It was full of flavor and is definitely getting added to our dinner rotation. Thank you for sharing. I’m addicted to your Made Whole book, the Vaca Frita is amazing!
Cristina says
Thanks so much