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Ingredients
0 servings
3stalks celery
1 bunchgolden beets
medium, peeled and halved
1fennel bulb
small, fronds reserved
1butternut squash
small, cut into large pieces
4 ½ cupschicken broth
or water, or even a mix of the two
5sage leaves
medium
2 cupsbeet leaves
chopped, save the stalks for your next stir-fry
sea salt
to taste
collagen
grass-fed, optional
kelp granules
Serving options
black salt
MCT oil
coconut oil
avocado
fennel fronds
Instructions
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