Some days, you are just in the mood for a good soup. A common challenge is finding a good healthy soup that will satisfy any hungry men or teenagers you may be feeding. This hamburger soup recipe is hearty, full of great nutrients and guaranteed to fill up even the hungriest of men.

Ingredients

• 3 tbsp coconut oil
• 1 large onion (diced)
• 4 cloves garlic (minced)
• 1/2 lbs organic ground beef (or bison)
• 1/2 tsp ground black pepper
• 1 tsp sea salt (less if beef broth is salted)
• 1/2 small head of green cabbage
• 4 large carrots (diced)
• 3 stocks celery (diced)
• 1 large clump of fresh parsley (chopped)
• 4 cups homemade beef broth

Directions

Heat large soup pot over medium heat. Add the coconut oil and diced onions. Cook until onions are almost transparent. Add in minced garlic and cook for another minute. Add the ground beef to the pot and cook until no pink remains. Place the chopped cabbage into the pot with about 1 cup of boiling water. Cover and cook for about 5 minutes. Add remaining ingredients to the pot, saving 1/4 of the chopped parsley for serving.

Depending on how you like your soup (more broth or more “chunky” you can adjust how much broth or water you add). Bring to boil. Reduce heat and simmer covered until vegetables are tender and to your liking (about 20-30 minutes). Ensure flavor is good before removing from heat.

Serve into individual bowls and top with chopped parsley

If you don’t have access to fresh beef bone broth, store bought will work (although you wouldn’t have the health benefits associated with homemade bone broth). You may have to adjust the salt and pepper added based on what you use. This soup is also great to freeze!

This is by far my favourite salad this summer, best part of it is its ability to keep in the fridge for a few days which means less time in the kitchen and less dishes!

Ingredients:

For the Salad & Dressing

• 2 medium bunches destemmed kale (I use the curly kale), finely chopped
• 2 large garlic cloves
• 1/4 cup fresh lemon or lime juice (I prefer lime)
• 3-4 tablespoons extra virgin olive oil, to taste
• 1/4 teaspoon fine grain sea salt
• 1/4 teaspoon freshly ground black pepper
• 1-2 handfuls dried sweetened cranberries, for garnish

For the Pecans

• 1 cup pecan halves, toasted
• 1.5 tablespoons nutritional yeast
• 1 tablespoon extra virgin olive oil
• 2 pinches fine grain sea salt
• Optional: Use 1.5 tbsp of coconut sugar to coat pecans instead of nutritional yeast.

Directions:

Preheat the oven to 300F. Spread the pecans onto a baking sheet and toast in the oven for 8-10 minutes until fragrant and lightly golden.
Remove the stems from the kale and discard (you can save for juicing if you are hard core!). Finely chop the kale leaves (the smaller, the better!).
Place dried kale into a large bowl.

For the dressing: Throw garlic, lemon or lime juice, oil, salt and pepper into blender and pulse until well blended. Add to the kale and massage with hands or toss with spoons. Keep mixing for about 1 minute to ensure everything is coated perfectly.

For the pecans: Add in the nutritional yeast, oil, and salt to the pecans and mix until they are fully covered.

Sprinkle the pecans all over the salad. Toss on a handful or two of dried cranberries and serve!

Slight adaptation of original recipe posted by Oh She Glows.