Want to learn more about the gut? Have you heard of the full spectrum of the GAPS Nutritional Protocol? Every day new studies are released linking disease and imbalance to the gut microbiome. Dr. Natasha Campbell-McBride has been teaching about the importance of the microbiome for over 20 years through her Gut and Psychology/Physiology Diet (GAPS) nutritional protocol. Come join me at the first annual GAPS OnCon and learn from GAPS experts from around the world. For event details and to purchase your OnCon ticket click on the link below: GAPS OnCon: All Diseases Begin in the Gut- January 30th & 31st, 2021



  • 1 tablespoon melted butter
  • 1 medium onion chopped 
  • 1 cups heavy cream, yogurt  or cream cheese
  • 3 to 4 cups meat stock or bone broth
  • 1 small head fresh broccoli cut into bite size pieces  
  • 1 large carrot 
  • 8 ounces grated sharp cheddar cheese  roughly 2 cups
  • 1/2 tsp sea salt 
  • 1/4 tsp freshly ground black pepper    


  1. In the bottom of a stock pot, melt butter over medium heat and add onion once chopped.
  2. Sauté onions until edges start to brown and onions are soft.
  3. Add cream, chicken stock or meat stock, chopped broccoli, and carrot, keeping on medium heat.
  4. While the soup is simmering,  on  medium-low  cook an additional 20 minutes, or until broccoli is soft.
  5. Add salt and fresh ground pepper I use an immersion blender to puree the soup to desired consistency. The more you puree it, the thicker it will be. 
  6. Stir in the grated cheddar cheese, 
  7. Reserving some cheese to top the bowls of soup 
  8. Serve immediately