2 large Potatoes, peeled and cubed    
1 large onion, finely chopped
1 large green pepper, seeded and cubed
1 large red pepper, seeded and cubed
1 large carrot, peeled and cubed
2 tablespoons coconut or olive oil
6 oz. ham steak, cubed    
1-2 tablespoons chopped jalapeno or chili peppers
1/4 tsp. pepper (white if available)    
1/4 tsp. cayenne    
16 oz. chicken broth    
1 egg yolk    
1/4 cup coconut milk or soy creamer
1 drop Lemon essential oil
Optional Toppings:
Cheese
Bacon, cooked and crumbled
Green Onions or Chives, finely chopped
Dairy Free Sour Cream

Cook potatoes in saucepan of boiling water until tender; about 15 minutes. Drain. Reserve. Sauté onion, green and red peppers and carrots in oil in skillet 10 minutes or until softened. Stir in ham, chilies, white pepper and cayenne; Cook 1 minute longer. Reserve. Add broth to potatoes and mix with immersion blender. Add sautéed vegetable mixture. Heat just to boiling. Beat yolk with milk/creamer in small bowl. Temper by stirring in 1/2 cup hot soup, then stir yolk mixture back into saucepan. Add lemon oil. Gently heat soup; do not boil. Garnish with optional toppings.

Very similar to my Chicken Curry Soup, just with Shrimp.

1/2 onion, finely chopped
1/2 cup chopped carrot
2 cups coconut milk
2 cups chicken broth
2 Roma tomatoes, chopped or 1 can diced tomatoes
2 tbls fish sauce
3/4 tsp. curry powder
1 lb medium shrimp, cut in half
1 pound mushrooms, sliced
1 drop Ginger essential oil
4 drops Lime essential oil
1 drop Cilantro essential oil
Fresh cilantro, for serving (optional)

Saute onions and carrot in pan with a little coconut oil until onions are translucent. Add coconut milk, broth, tomatoes, onions, fish sauce, and curry powder to pan. Cook until it starts to bubble. Add shrimp and mushrooms. Simmer for 10 minutes. Add essential oils and cilantro (if using.)

1 1/2 lbs boneless skinless chicken breasts*
1 Tbsp olive oil
5/8 tsp. salt
pepper
1 cup chopped green onions (including whites, mince the whites)
2 cloves garlic, minced
4 cups low-sodium chicken broth
3 Roma tomatoes, seeded and diced
1 tsp ground cumin
1 drop Oregano Essential Oil
2 drops Lemon Essential Oil
2 drops Lime Essential Oil
1 drop Cilantro Essential Oil
2 medium avocados, peeled, cored and diced
GF Tortilla chips and dairy-free sour cream for serving (optional)

In a large pot heat 1 Tbsp olive oil over medium heat. Once hot, add chicken and brown on all sides. Total cooking time will be about 15 minutes. Remove to plate. Reduce heat to medium ad add green onions. Saute until tender, about 2 minutes, adding garlic during last 30 seconds of sautéing. Add chicken broth, tomatoes, cumin, and season with ¼ tsp. salt and pepper to taste. Add chicken back to pan. Bring mixture to a boil over medium-high heat. Then reduce heat to medium, cover with lid and allow to cook, stirring occasionally, until chicken has cooked through 10 - 15 minutes (cook time will vary based on thickness of chicken breasts). Reduce burner to warm heat, remove chicken from pan and let rest on a cutting board 5 minutes, then shred chicken and return to soup. Stir in essential oils.

Add avocados to each bowl individually, about 1/2 an avocado per serving. Serve with tortilla chips and sour cream if desired.

*For thicker chicken breasts, cut breasts in half through the length (thickness) of the breasts, they will cook faster and more evenly.

1 can coconut milk
2 cups chicken broth
2 Roma tomatoes, chopped
3 green onions, sliced
2 tbls fish sauce
3/4 tsp. curry powder
1 lb cooked chicken, cut into bite-sized pieces
1 cup mushrooms, sliced
1 drop Ginger essential oil
4 drops Lime essential oil
1 drop Cilantro essential oil
Fresh cilantro, for serving (optional)

Add coconut milk, broth, tomatoes, onions, fish sauce, and curry powder to pan. Cook until it starts to bubble. Add chicken and mushrooms. Simmer for 10 minutes. Add essential oils and cilantro (if using.)

Check out a similar recipe for my Shrimp Curry Soup.

1 tblsp. olive oil
1 medium onion, chopped
1 stalk celery, sliced
2 carrots, sliced
salt and pepper
3 cups chicken broth
2 drops Lemon Essential Oil
2 drops Rosemary or Thyme Essential Oil
1 drop Fennel Essential Oil

1 cup cabbage, chopped
1 1/2 cups cooked chicken, cubed
1/2 cups chopped fresh parsley

Heat saute pan on medium high heat. Add oil, then add onions, celery and carrots. Season with salt and pepper. Saute until the vegetables are just starting to tenderize and color. Add chicken broth. Heat to simmer. Add oils, cabbage and chicken. Bring back to simmer. Heat for at least 10 minutes. Add fresh parsley.  Garnish with fresh parsley.  

Note: You can add any vegetable that you like. Potatoes or zucchini would be good.

This is one of those "whatever's in the fridge" soups that turned out as a winner. As with most soups, add other veggies or leave some out. Same with the oils. Play with it and have fun. Let me know what you come up with.

2 tablespoons olive oil
2 tablespoons coconut oil
1 medium onion, chopped
2 medium carrots, sliced
4 cups chicken broth
2 yellow potatoes, cubed
1/2 cup celery leaves, chopped
1 1/2 cups cubed ham
1 1/2 cups cubed cooked chicken
1 teaspoon salt
1 drop Basil Essential Oil
1 drop Ginger Essential Oil
1 drop Lemon Essential Oil
1 drop Fennel Essential Oil
2 drops Black Pepper Essential Oil
Optional - 1/2 cup dairy free coconut milk

Saute onions and carrot in olive and coconut oil over medium heat for about 8 minutes. Add broth. Bring to boil. Add potatoes and celery leaves. Return to boil then simmer for 20 minutes. Add ham, chicken, salt, and essential oils. (Try adding Cilantro, too.) Heat through. Add coconut milk if using and return to simmer. Serve.

You could also throw all of this in a crock pot except the coconut milk and set on low for the day. I heated it all on the stove and then put it in the crock pot to keep it warm until dinner. Turned out great.

3 lbs. ground beef
1 lb. groundItalian sausage
1 large onion, chopped
2 stalks celery, sliced
3 carrots, sliced thinly then chopped
4 oz. mushrooms, chopped
1 Poblano pepper, finely chopped
2 - 28 oz. cans crushed tomatoes
1 6 oz. can tomato paste
3 garlic cloves, crushed
1 28 oz. can black beans
3 Tblsp. chili powder
2 Tblsp. cumin
2 smoked chili peppers in sauce
1 Tblsp. Stevia or 2 Tblsp. Honey
4 drops doTERRA Cilantro Essential Oil
1 drop doTERRA Lime Essential Oil
1 drop doTERRA Basil Essential Oil
4 drops doTERRA Black Pepper Essential Oil


Brown meat. Add onion, celery, carrots, mushroom, and pepper. Cook for a few minutes until vegetables have softened. Add remaining ingredients except oils, stirring after each addition. Cook for at least 1 hour. Add oils and cook for 10 minutes. Better if made a day ahead

This soup requires a few extra steps, but it is so good.

1 head cauliflower (about 2 pounds) 
4 tablespoons coconut oil 
1 leek, sliced thin, washed thoroughly (do not use dark green parts)
1 small onion, sliced thin 
Salt and pepper 
4 1/2 – 5 cups water 
1 drop each Lemongrass, Cilantro, Ginger and Lime Essential Oil
1/2 teaspoon sherry vinegar
3 tablespoons minced fresh chives 

Break florets off cauliflower. Cut into 1/2" thick slices. Slice core thinly. Set aside 1 cup of florets. 

Melt 2 tablespoons coconut oil in large saucepan over medium-low heat. Add leek, onion, and 1 1/2 teaspoons salt; cook, stirring frequently, until leek and onion are softened but not browned, about 5 minutes.

Increase heat to medium-high. Add 4 1/2 cups water, sliced core, and half of sliced cauliflower. Bring to a simmer. Reduce heat to medium-low and simmer for 15 minutes. Add remaining sliced cauliflower and continue to cook until cauliflower is tender, 15-20 minutes.

While soup simmers, melt remaining coconut oil in 8-inch skillet over medium heat. Add reserved florets and cook, stirring frequently, until florets are golden brown, 6 to 8 minutes. Remove skillet from heat and use slotted spoon to transfer florets to small bowl. Toss florets with vinegar and season with salt to taste.

Process soup with immersion blender until smooth. Rinse out pan. Return pureed soup to pan and return to simmer over medium heat, adjusting consistency with remaining water as needed and seasoning with salt to taste. Serve, garnishing individual bowls with browned florets and chives. Season with pepper to taste.