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Happy Tummy Soup


  • 1 Tbsp Butter
  • 2 tsp Ground Coriander
  • 2 tsp Curry Powder
  • 1 ½ tsp Fennel Seeds
  • ½ tsp Ground Cinnamon
  • 4 Cups Filtered Water
  • 4 Medium Yellow Squash – trimmed and cut into ½” thick slices
  • 2 Cups Bok Choy – chopped
  • 2 ½ tsp Sea Salt
  • 2 tsp Coconut Oil


  1. Melt butter in saucepan. Add spices for 1 minute.
  2. Add water and bring to a boil. Add squash, bock choy and sea salt.
  3. Cover and simmer for 10 minutes. Reserve 1 cup of liquid and drain the rest. Add reserved liquid back into pan.
  4. Add coconut oil. Place soup in blender in small batches and blend until smooth. Reheat and serve.

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