(veggies prepped for a different soup – sorry if that’s confusing!)
I made this soup for dinner last night, not expecting much from it, but it was so delicious that Ben made me promise to write it down. I had the leftovers for breakfast. And yes, it’s delicious even if you’re not on the GAPS diet
Simple GAPS Soup
3 carrots, peeled
1 small beet
1 large leek
2 cups water
1 cup bone broth (I used turkey, but chicken would also be lovely)
salt to taste
Slice the white and light green parts of the leek into small circles, and rinse thoroughly under cold water to get out any grit hiding in the layers. Rough chop your carrots and beet – the smaller you chop them, the faster your soup will cook.
In a medium soup pot, bring water and broth to a simmer and add your veggies. Cover with a lid and simmer until your vegetables are totally soft – about 30 minutes. Puree in a blender and season with salt to taste. Bon Appetit!