Soup is so warming and most commonly on the Winter menu, but l think it can be included all year round as a lighter meal option. Home made using your lovingly cooked stock or just filtered water as a base, it will provided flavour, nutrition and a calmness to your day as you slowly sip this comforting dish.
I like to keep some soup in the fridge for lunches and then the rest goes into the freezer in small containers. I often take some over to my neighbour as it is lovely to share your cooking. I heat it up in a saucepan as l avoid the microwave oven. I eat it with a soup spoon from a mug or bowl. Often l place some in a thermos and take it on the road when l am out.
Soup is such a versatile option and can be a mini meal, snack or a hearty dish. It is an excellent way to use up leftover veggies and the bones from a roast. It is very economical and good for the budget.
A flavour taste sensation filled with so many wonderful nourishing nutrients and making use of ingredients that usually go to waste.
Bone broth is nutrient dense and extremely healing for the digestive system. In addition to this it is filled with an incredible flavour that can be enjoyed on its own as a drink or used in your favourite meals.
To make the stock you need to have the remainders of the turkey after you have cooked it and enjoyed a lovely meal.
To make the broth place your turkey leftovers in a big pot and fill it 3/4 of the way with filtered water. Add to the pot 1/4 cup of organic apple cider vinegar, a few peppercorns, onion, 1/2 teaspoon sea salt, a few bay leaves and an assortment of vegetables such as celery ends or carrots.
It is hard to go wrong and the actual quantity of each ingredient doesn’t have to be exact. The apple cider vinegar is important though as it helps to leach the minerals and nutrients from the bones.
Bring the broth to the boil and then let simmer with the lid on for around 24 hours. The house will smell lovely.
When the broth is cool strain it to so you are left with a clear liquid. Let it cool in the fridge and then skim the fat and solids off the top. The broth is now ready to use or can be frozen.
Famous for its nutritional qualities, especially for enhancing gut health, this broth is thick and murky which is just how you want it to be.
If you want to source the best recipes for broths and other healing foods, l suggest you purchase the book ‘Nourishing Traditions’ by Sally Fallon. It is a wonderful book and has an incredible amount of valuable information in it.
There are lots of ways to make bone broth but this is how l made it.The first thing you need to do is to buy some grass fed beef bones and the ones l purchased were very white and clean with the brightest flesh l have seen. Finding a butcher who stocks these is a challenge and it requires visiting the shop or local supplier and questioning them as to the source of the meat. I found a local butcher and a certain amount of trust is required as he assured me all of his meat was from grass fed animals.
2 kilograms of grass fed soup bones
Cold filtered water. Just enough to cover the bones in the pot.
¼ cup of organic apple cider vinegar
2 onions chopped in half
3 carrots coarsely chopped
3 celery sticks coarsely chopped
Place all of the bones with meaty bits in a roasting pan and brown in the oven at 180 degrees until well browned for 60 minutes.
Meanwhile if you have any non-meaty bones place them into a large stockpot and add the cold water, vinegar, vegetables and peppercorns. Let that sit while the other bones are browning. My bones were all meaty so l didn’t need to do this step. Add your browned bones to the pot and deglaze the roasting pan with hot water. Pour this greasy mix and any leftover meat or bones into the pot. Add more water if you need to so that the bones are covered.
Bring the pot to boil and remove the foam from the top of the pot. Reduce the heat, cover and let the pot simmer for a good 24 to 48 hours. The longer it cooks, the richer the flavour.A warning here that the smell through the house was so incredible in the night that l had trouble sleeping.
Once the cooking time is up let the stock cool in the pot. When cool pour the broth into a large bowl through a strainer so the liquid is separated from the bones and vegetables. Don’t taste it at this point as it doesn’t taste good. Place the broth in the fridge and let it cool completely until you can see a white layer of fat on top. Use an egg flipper or large spoon to lift this off and then strain again into a clean bowl.
A sign of a good broth is that it will be quite thick and jelly like.
The broth is now ready to be used on its own or in your favourite dishes. Transfer the broth to mason jars or any sealed container. The broth can keep in the fridge for a week or in the freezer for 6 months.
The original bones can be re-used and this will produce a clearer broth. To do this follow the recipe again except for the roasting part.
Reflection: I went into making this broth with the best of intentions. Not having a gallbladder l have struggled to incorporate red meat into my diet. I can see that this broth is remarkable, and l will use it in the dishes l make for the rest of my family. There is something about the beef fat that just doesn’t agree with me at this point and l will stick to chicken broth for the time being.
This soup has a wonderful balance of flavours with the most important element being a beautiful home-made chicken stock. It is such a delightful colour and looks so much like tomato soup but has a very distinctive flavour of beetroot with a lovely sweetness.
Check the recipe-soup section of the website for the chicken stock recipe.
Prepare the vegetables by washing, peeling and chopping.
Add the stock and put the lid on and let simmer for about 60 minutes.
This is a very thick and filling soup. It has the most delicious sweet flavour and the colour is enticing. The main tips for this soup are to brown the vegetables before you put the stock in, use a very good quality home-made stock and use fresh vegetables.
You can follow me daily on Instagram at holistic_paleo
Home made stock is so handy and can be used as a base in dishes such as soups, casseroles, sauces or as a broth. It is extremely nutritious and adds a lovely flavour to your cooking.
When l had a colonoscopy recently l strained it through a muslin cloth and had it before the procedure and it helped me get through the fasting period.
It freezes very well and if you put it in lots of small containers is easy to add to your favourite dishes. Alternatively freeze it in a couple of larger containers and use it as a base for a soup or casserole.
To make the stock start off with a good quality organic or free range chicken which you can cook using your favourite method. I usually roast mine and have a meal or two with it then use the leftover bones, meat and skin to make the stock.
Place the chicken carcass, left over meat and skin in a large stainless steel pot and cover with cold filtered water.
Add the following to the pot:
1 onion or spring onion chopped up
2 or 3 celery sticks chopped into a few pieces
2 medium sized carrots chopped up
Several bay leaves
A small dash of organic apple cider vinegar
A few black peppercorns
Put the lid on and bring to the boil. Let the pot simmer most of the day and overnight if you can. When it has cooled slightly strain into a large pot or bowl.
Carefully pour into the storage containers. I usually freeze most of it and keep a small amount in the fridge for use during the week.
Some of the stock can be used straight away to make a delicious soup.
Do yourself a favour and make your own stock. It is very quick to make and the taste is sensational.
If you have enjoyed this post please share with a friend. You can follow me daily on Instagram at holistic_paleo.
If you are feeling under the weather or need a pick me up then this is the answer. My eighty plus year old uncle recently shared the secret to his longevity as being the regular consumption of this delicious broth, so l decided to have a go at making it and it is amazing!
First off l bought a really good quality organic chicken which l cooked and used for a couple of meals. With the leftover carcass make a delicious chicken stock. If you haven’t done it before then this is what to do:
Place the chicken carcass in a large stainless steel pot and cover with cold water. Add the following to the pot:
1 onion chopped up
2 or 3 celery sticks chopped into a few pieces
2 medium sized carrots chopped up
several bay leaves
a small dash of white vinegar
A couple of pinches of black peppercorns
Put the lid on and bring to the boil. Let the pot simmer most of the day. Strain so just the liquid is left. I used a stainless steel sieve and carefully poured the hot liquid into a big heat proof container (or use another saucepan).
To make the soup smash a section of garlic and place in a bowl. Use a ladle to fill the bowl with soup and watch as the garlic infuses into the soup. The smell is amazing. Place some roughly chopped flat leaf parsley into the bowl. Serve.
Note: This recipe makes several litres of stock. This can be placed into small containers and frozen for later use. Alternatively divide the stock into two and place the first half in the fridge/freezer and with the second half put it back on the stove and add extra vegetables such as pumpkin, celery, carrot and cauliflower to make a yummy chicken and vegetable soup.
Live & eat mindfully. Gluten & dairy free recipes.