Serve this soup for breakfast; it will help you feel nourished and energized throughout the day. It is especially good on chilly mornings! Serve soup with a spoonful of raw sauerkraut (only if you are not following a low-histamine diet). You will need a food processor for this recipe; if you don't have one, dice all of the vegetables into small pieces. I use a 14-cup Cuisinart, which helps to cut down prep time significantly!
Ingredients
2 tablespoons
extra virgin olive oil
1 pounds
ground lamb
1 small
butternut squash
peeled and seeded
4
celery stalks
coarsely chopped
1 small
onions
peeled and cut into quarters
2 teaspoons
dried thyme
2 teaspoons
dried marjoram
2 teaspoons
Herbamare
(or sea salt)
4 cups
chicken stock
1 cups
chopped
parsley