Fall is my favourite time of year not only for the crisp sunny days and beautiful scenery but as well for all the delicious comfort foods. I love to visit local farms for fresh produce and spending time in the kitchen prepping a warm and hearty meal.
Recovering from adrenal fatigue means getting lots of high quality, dense nutrition in your food. That means eating locally and organic whenever possible, but you also need to choose the right ingredients. A well balanced diet that focuses on quality, fresh whole foods such as proteins, fats, fruits and vegetables is important for adrenal function.
This soup is filled with potassium rich foods to help keep the sodium/potassium levels balanced in the body, which is critical for adrenals. As well, this soup is loaded with nutrients that are important for stress regulation and adrenal function such as; calcium and magnesium, zinc, vitamins A, B vitamins and vitamin C.
- 2 tbsp. olive oil
- 1 sweet onion, chopped
- 4 celery sticks, finely sliced
- 2 carrots, diced
- 1 large sweet potato, cubed
- 1 Butternut Squash, cubed
- 1 fresh pears, peeled and cubed
- 3 cloves of garlic, chopped
- 1-2 Tbsp. Grated fresh ginger
- 4 Kale stalks, chopped into small pieces
- 8 oz. of shredded cooked chicken breast
- Celtic or Himalayan Sea salt
- Ground cinnamon
- In a large pot, sauté chopped onions, celery and carrots in olive oil until they are almost soft, adding a splash of water half way if needed.
- Add cubed sweet potato, squash, pears, chopped cloves of garlic, grated ginger, and sea salt.
- Cover it with water a little above its volume. Bring it to the boil and simmer for 15 minutes or until vegetables are soft.
- Blend all ingredients until combined, yet still hearty.
- Fold in chopped kale.
- Serve in large soup bowls and top with shredded chicken breast.
Sprinkle with a dash of cinnamon and enjoy!