Hashimoto's Helper

A warming and comforting soup that's perfect for a weeknight meal. The coconut oil adds a subtle sweetness, and the vegetables provide a good dose of fiber and nutrients. This soup is also a great way to use up leftover vegetables.

This recipe was inspired by a trip to Thailand, where I had a similar soup at a local restaurant. I was immediately struck by the soup's rich flavor and comforting texture. When I got back home, I set out to recreate the soup, and after a few tries, I came up with this recipe. I've since made this soup many times, and it's always a hit with my family and friends.

Prep time: 15 | Cook time: 20 | Serves: 4

Ingredients

• 1 tablespoon coconut oil
• 1 onion, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 1/2 teaspoon dried thyme
• 1/4 teaspoon sea salt
• 1/4 teaspoon black pepper

Instructions

1. Heat the coconut oil in a large pot over medium heat.
2. Add the onion, carrots, and celery and cook until softened about 5 minutes.
3. Add the garlic, oregano, thyme, salt, and pepper and cook for 1 minute more.
4. Add 4 cups of water or bone broth and bring to a boil.
5. Reduce heat to low and simmer for 20 minutes.

Why It Works

• The coconut oil adds a subtle sweetness to the soup.
• The vegetables provide a good dose of fiber and nutrients.
• The soup is a great way to use up leftover vegetables.