I love how easy pureed blender soups are for a quick, cozy dinner. I often struggle to get enough protein in my diet, so using bone broth in my soup recipes has helped, in addition to adding the gut healing immunity boosting benefits. In this recipe, I use the Vital Proteins Bone Broth Collagen Powder. It’s a great way to incorporate bone broth to a milk based soup like this one, but can be omitted to make this recipe vegan.

Canned pumpkin is my preferred way to create pumpkin recipes. The one time I ever carved up a whole pumpkin to make a soup, I told myself that would have to be a special occasion move only. I check to make sure that the only ingredient is pumpkin in the can I use. The other canned item, coconut milk is another where I check the ingredients carefully. Most coconut milks use gums as thickeners, which can upset sensitive systems and may cause digestive issues. I always choose unsweetened options like the Native Forest “Simple” can where the only ingredient is coconut or coconut and water. While I combined coconut and Cashew Hemp milk here, you can also use all coconut milk.

The final main ingredient I used is artichoke to help make the soup creamy. I love using artichokes because they contain prebiotics, which feed the probiotics, good gut bacteria. You can read more about this and other prebiotic/probiotic foods and recipes in my Good Gut Fuel E-Book. I used a vacuum sealed pack of artichoke hearts, but you can also use a can or prepare your own fresh artichoke hearts. If you do not like artichoke (though I suggest you try them this way!), you can sub 2 small cooked then cooled Yukon gold potatoes, which also contain prebiotic content and will make the soup creamy.

Ingredients (makes 2-3 large bowls or 4 cups of soup):

4 garlic cloves
2.5 c Cashew Hemp Milk or nut milk of choice (recipe in the Good Gut Fuel E-Book)
2.5 c Unsweetened Coconut Milk (as long as you have 5 cups of liquid, you can do any combo)
1 15 oz can pureed pumpkin
2 tsp ground cumin
salt/pepper to taste
6 oz artichoke hearts
4 scoops Vital Proteins Bone Broth Collagen Powder (eliminate to make vegan)
2 tbsp hemp seeds

Method:

Optional: roast the garlic to bring out the flavor (find directions here)
Blend all ingredients except for the Bone Broth Collagen Powder in a high speed blender until creamy and smooth
Heat the blended soup in a large pot, then pour it back in the blender and add the Bone Broth Collagen Powder as well as any additional salt, pepper and cumin to achieve preferred flavor
Blend until the powder is completely dissolved and serve garnished with hemp seeds

Want to try another blender soup? This Sweet Potato +Parsnip recipe is another creamy and hearty seasonal favorite!

While this recipe was made with bone broth, which I am going to be focusing on highlighting the benefits of, it can be made vegan by subbing the bone broth for vegetable broth and will still taste delicious! Since I am not vegan, but do avoid dairy, sugar and soy, I was excited to discover the Bone Broth Diet featured in the new Osso Good Bones cookbook. I don't follow any particular diet besides just eating the foods that I have learned make me feel best, but it is so helpful when I find a collection of recipes that align with the foods I generally try to incorporate and avoid! In terms of the actual bone broth, I love that Osso Good Bones was developed by an herbalist who incorporates ancient Chinese herbs, is made with tons of fresh veggies and comes from trusted meat sources.

The cookbook inspired me to incorporate more bone broth into my diet and use it in some of my favorite recipes. This recipe is one that I created using a few of my favorite winter root veggies and almond milk as a dairy alternative to making cream based soup!

So why include bone broth in this recipe and try incorporating it in your diet? Bone broth:

Boosts immunity
Helps digestion
Improves skin, bone, nail and hair health
Is anti-inflammatory
Has been shown to improve sleep cycles and overall energy

Ingredients:

2.5 pounds sweet potatoes
5 small or 2-3 large parsnips
1 onion
4.5 c Osso Good Bone Broth or any chicken/beef bone broth
1.5 c almond milk
1 tsp cinnamon
salt/pepper
Optional: brussel sprouts, coconut yogurt and/or avocado for topping

Method:

Chop up the potatoes, parsnips and onion
If using a slow cooker, put all of the ingredients except the almond milk in the slow cooker on high for 5.5 hours. If not using a slow cooker, roast the veggies at 400 degrees under very tender.
If you have an immersion blender, add the almond milk to the slow cooker and puree all ingredients in the slow cooker with the blender. Add all the ingredients and blend in a large pot if you did not use the slow cooker.
If you do not have an immersion blender, add a little bit of the stew-like concoction to a high speed blender and puree in 4 batches. Add salt and pepper to taste as you are blending.
Optional: chop up brussel sprouts and roast with oil, salt and pepper at 400 degrees until crisp. Use the crisp leaves as a topping.
Optional: top with coconut yogurt and/or avocado

Try swirling in coconut yogurt and a few slices of avocado for another topping option