➕Perfect for autumn 🍂
🍠Ginger Green Pea soup made in Bone Broth with roasted Acorn Squash:
•Slice your acorn squash into slices & lightly cover in olive oil, pink salt, & black pepper •Roast in the oven at 375 for 45 minutes
•Bring your frozen or fresh bone broth, peas, & ginger to a high heat but not quite boil (retain all the nutrients!)
•Put it all in to a blender and blend! •Top with crushed almonds & VOILA!
🔸Green peas are a very good source of vitamin K, manganese, dietary fiber, vitamin B1, copper, vitamin C, phosphorus and folate. They are also a good source of vitamin B6, niacin, vitamin B2, molybdenum, zinc, protein, magnesium, iron, potassium and choline
🔸Acorn squash contains vitamin A, niacin, folate, thiamine and vitamin B-6, but it is an especially good source of vitamin C
🔸bone broth is rich in minerals that support the immune system and contains healing compounds like collagen, glutamine, glycine and proline. The collagen in bone broth heals your gut lining and reduces intestinal inflammation
🔸& ginger root has been used for centuries & known for its immense holistic, medicinal health benefits!