Soup to warm your cockles

We are in the thick of Winter here in Melbourne and serve me up some hot soup and scones! I love making this a regular weekly dinner, soup is so easy, comforting and nutritious. I do think the key to an awesome flavoursome soup is in the base broth. Not the powdered stock cubes or store bought carton (which contain flavour enhancers and sugars), but the real deal homemade broth.

Making your own broth is extremely easy to make and cost effective. They are great for using up veggie scraps and making the most out of bones which most people throw away. Bone broths are extremely good for you and contain minerals, amino acids and collagen, all vital for our bodies. The key to a tasty broth is sourcing bones from grass fed, organic and ethically raised producers. Use nutrient dense and flavoursome organic veggies and season with healthy salt (ie. Sea salt, Himalayan) and a dash of Apple Cider Vinegar in bone broths helps extract minerals from the bones.

Today I am sharing my three favourite recipes that I use at home (meat and vegetarian).

Chicken Broth
2 Chicken Carcass
2 Onions – peeled and chopped
1 Garlic Bulb
2 Carrots roughly chopped
5 Celery stalks chopped
½ bunch parsley chopped
Bay Leaves & Cloves
Splash of Apple Cider Vinegar

Place chicken carcasses in a big stock pot and cover with water. Bring to the boil and skim off any muck that comes to the surface. When all clear, top up with extra water if needed and add the apple cider vinegar. Carefully add all the other ingredients, season well with sea salt and cover. Leave to simmer for ideally 12 – 24 hours. Have a taste and season if needed. Strain and store stock in smaller containers in the freezer.

Beef Broth
2kg Beef Marrow Bone (ask your butcher to chop up)
2 Onions
1 Garlic Bulb
2 Carrots roughly chopped
5 Celery stalks chopped
5 Whole Mushrooms
½ bunch parsley chopped
Bay Leaves & Peppercorns
Splash Apple Cider Vinegar

Place the beef bones in a big stock pot and cover with water. Bring to the boil and skim off any muck that comes to the surface. When all clear, top up with extra water if needed and add the apple cider vinegar. Carefully add all the other ingredients, season well with sea salt and cover. Leave to simmer ideally 12 – 24 hours. Have a taste and season if needed.

Depending on your bones, beef stock tends to release more fat which can be unappetizing. This fat can be put to good use. Strain your broth into a large container and keep in the fridge overnight. All the fat will harden on the top. Don’t discard this! The hardened fat is called ‘tallow’. Tallow is a very healthy fat to cook with as it is high in vitamins, Omega-3 Fatty Acids and rich in antioxidants. Take the hard fat off the top of your stock and store in the fridge to cook with, or slowly melt in a saucepan on the stove and store in ice cube trays. If you cold beef stock is jelly like, that is normal. Once you have removed the fat from the top you can the store in smaller containers in the freezer.

Vegetable Broth
2 Onions – peeled and chopped
5 Garlic cloves whole
2 Carrots roughly chopped
5 Celery stalks chopped
½ bunch parsley chopped
5 Whole Mushrooms
2 Leeks (white and green part)
2 Tomatoes
Bay Leaves, Cloves, Peppercorns
2 Tablespoons of coconut oil or ghee

Melt your coconut oil or ghee in a big stock pot and add your chopped veggies and slowly sauté to release the flavours and soften veggies. Take care not to burn and stir regularly. Cover with water, add herbs and season with sea salt and cover. Leave to simmer for 2-4 hours. Have a taste and season if needed. Strain and store stock in smaller containers in the freezer.

Enjoy xx

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