Thai Vegetable Soup
I am sitting here in my Ugg boots, wrapped in a blanket with the heater wonderful is that?! No, seriously, I love the cool weather and much prefer it to the heat.

One reason is because the cold = soup weather, and I love a good soup!

This Thai Vegetable Soup is hormone friendly as it is low carb, full of fibre and has some healthy fat and gut healing bone broth...oh, and it is packed with flavour!

Now, you know I am a fan of protein because of what it does for our mental health, but it is also vital for hormone health, especially if you have PCOS. Why? 

Because one of the drivers behind PCOS is insulin resistance, so keeping blood sugar stable is vital. Protein is a great way to do that!

I put chicken into this soup when I ate it, however, if you prefer, you can simply add collagen powder to it. Collagen is fantastic in that it doesn't change the taste or the texture of anything that you put it in, and it is heat safe.

I personally use and recommend the NutraOrganics Collagen Build as it has a higher protein content than the other versions. 17.5g per 1.5Tbs, which is like having nearly 3 eggs! Pretty awesome, right?

Whichever you choose, just be sure to include a protein source when you eat this delicious soup. 

Right, shall we get on to the recipe?


  • 1.25kg Cauliflower
  • 500g Kent Pumpkin
  • 4 Kaffir Lime Leaves
  • 1 Stalk Lemongrass (white part only)
  • 3 Large Cloves Garlic
  • 4 Fresh Coriander Roots
  • 55g Fresh Ginger
  • 1 Green Chili, seeds removed
  • 2 Tbs Ghee
  • 2 tsp Paprika
  • 1.5 tsp Turmeric
  • 3.5 cups Filtered Water
  • 4 tsp Nutra Organics Chicken Bone Broth
  • 3-4 tsp Celtic Sea Salt
  • 1/3 cup Coconut Milk 
  • Fresh Coriander to Garnish

  1. Remove skin from pumpkin.
  2. Chop cauliflower and pumpkin into medium cubes and place into large pot.
  3. Top with water and boil until 3/4 of the way cooked. 
  4. While that is cooking, add kaffir lime leaves, lemongrass, garlic, coriander roots, ginger and chili to a Vitamix, food processer or other high speed blender. 
  5. Blitz until a paste is formed.
  6. In a small pot, add the ghee and place heat on medium
  7. Add the Vitamix contents to the pot and add the paprika, turmeric and salt.
  8. Cook until slightly toasted, about 3-5 minutes.
  9. Once done, remove from heat. 
  10. When pumpkin and cauliflower are 3/4 cooked, strain 
  11. Place in Vitamix and blitz until smooth, then return to pot.
  12. Add the filtered water, bone broth and spice mix to the cauliflower and pumpkin.
  13. Simmer for 10-12 minutes or until soup has thickened.
  14. Add coconut milk
  15. Top with chicken or stir in collagen, top with coriander...and enjoy!


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