Comfort Food, Nutrition and Veggies Unite!
Long time no talk! I hope you are all doing well and ready for a hearty organic bone broth soup, for those cold fall evenings! This soup is particularly beneficial for a few reasons:
-You know those vegetable scraps that you always throw out (ie. carrot tops, celery tops, onion and garlic peel)? You can use them in this recipe to add flavour and depth to create an out of this world soup stock!
-Boiling beef, chicken or turkey bones brings out a lot of digestible minerals and nutrients such as calcium, magnesium, phosphorus, silicon, sulfur chondroitin, glucosamine, arginine as well as gelatin. These compounds promotes good digestion, reduces join pain and inflammation, improves immune system to prevent and ward off the flu and promotes the growth of bones, nails and shiny hair.
-This comfort food happens to be low in calories and high in nutrients!
-Oh, and did I mention the wonderful aroma that fills your apartment while the broth is simmering?
Now lets get to it!
-8 cups water
-2 tbsp salt
-2kg turkey, chicken or beef bones
-Spices: here you can really go nuts and add all sorts of spice to add some flair to your soup (the sky’s the limit!) I added 3 bay leaves, 2 dried chilis, 1 tsp rosemary, 10 peppercorns
-Vegetables: This is also an area where you can change it up depending on the veggies you have at home. Any of the following veggies would be a suitable addition to the flavour of the broth: whole onions (skin on), garlic (skin on ), leeks (whole), celery, carrots (unpeeled, or you can save the peel to use in the broth), cabbage, peppers, fennel, parsley (whole or stems), peppers (whole or centre). For what I added to my broth, see the picture below:
Fill a pot or dutch oven with 8 cups of water and 1 tbsp salt. Bring water to a boil and add bones. Boil for 5 minutes, and removes bones and drain water. This step ensures that your broth will be clear and not cloudy.
Refill the pot with 8 cups of water and add 1 tbsp salt. Bring to a boil and add spices, vegetables and reduce to a simmer. Simmer for 4 hours.
After 4 hours the broth is ready to be strained. The vegetables are very soggy at this point and I would not recommend keeping them to use in the soup. I strained the broth and separated the meat from the bones. The result: 4 cups of clear, nutrient filled bone broth!
Now onto the soup: For a single serving, I would recommend 3/4 cup of bone broth and 1/4 cup of meat (from the bone) as well as your favourite veggies. I just fried some onion, celery, carrots and mushroom in a pan for 5 minutes, added cabbage and cooked for 1 minutes and added meat and broth until hot.
Serve immediately with your favourite crusty bread.
Enjoy and all the best for a healthy, happy fall season!