Smart Corner

4 servings 

10 grams carbs per serving & 27 grams of protein 


  • 1Tbsp olive oil
  • 1/2small yellow onion finely diced*
  • 2large carrots peeled and chopped
  • 1large parsnip peeled and chopped
  • 2stalks celery chopped
  • 5cloves garlic minced
  • 1lb boneless skinless chicken breasts chopped
  • 2tsp dried parsley
  • 1tsp ground turmeric
  • 1tsp ground ginger
  • 1/2tsp sea salt to taste
  • 2 tbsp apple cider viniger organic
  • 3cups chicken bone broth
  • 1cup full-fat canned coconut milk
  • 4 cups headkale chopped


  1. Heat the avocado oil in a large stock pot or Dutch oven over medium heat. Add the onion and saute, stirring occasionally, until transluscent, about 5 to 8 minutes. Add the carrots, parsnips, celery, and garlic and continue sauteeing, stirring occasionally, until vegetables are softened but still al dente, about 3 to 5 minutes.
  2. Add the chopped chicken and cook just long enough to brown the meat, about 2 to 3 minutes. 
  3. Add the remaining ingredients, stir well and cover. Cook at a gentle simmer, stirring occasionally, for at least 30 minutes (ideally one hour). Taste soup for flavor and add more sea salt if desired. Serve and enjoy!