Bone broth and a soup for Lisa!

Bone broth is a delicious and nutritious way to use as the basis of a soup, casserole or gravy.  It is a good source of minerals and also collagen which is very healing for the gut.  In fact, bone broth is a wonderful easy to digest food for anyone recovering from illness.

You can make broth from any bones left over from your Sunday roast etc.  It’s very simple to make but I would recommend you invest in a either a slow cooker or pressure cooker because you really want to let it bubble away for 12-24 hours which is going to challenging on your stove!  You could also make it in an Aga or your oven on a low setting.

Here’s how I make bone broth:
  • bones: chicken, duck, pork, beef etc
  • water to cover the bones
  • bay leaves
  • whole peppercorns
  • large carrot, celery, onion (one each chopped roughly)
  • a sploosh of raw apple cider vinegar (this reputedly helps to release the minerals from the bones)
 What to do
  • Simply put everything in your cooker of choice and bring up to a rolling simmer.
  • If you get a ‘scum’ on top, then just skim this off from the broth and discard
  • You can simmer away from anything between 12 and 24 hours.  The longer you cook the more nutritious your broth – when you cool it down and refrigerate it should be wobbly like a jelly!
  • Store in the fridge and use with in a couple of days or freeze in containers.
Bone broth soup

A lovely lady I know called Lisa would love to add bone broth to her diet but finds it difficult to eat as it is so here is a recipe for a lovely soup that is soooo easy to make ………

What you need (for 1-2 people)
  • bone broth – a couple of cups
  • Buckwheat noodles (optional) – makes a more substantial meal
  • 1 carrot (I like to use a peeler to make thin strips – if you’ve got a Spiraliser you can use this)
  • 1/2 small red pepper
  • 1 red chilli, sliced thinly, include the seeds if you like the heat
  • 1 cm fresh ginger, peeled and thinly sliced
  • 2-3 spring onions, sliced
  • 2-3 mushrooms thinly sliced
  • shredded cooked left over chicken, prawns (either cooked or raw) or any left over meat.
  • handful of leafy greens shredded such as boo choi, kale, spring greens, spinach or even rocket or watercress
  • a few splashes of Tamari soy sauce (to taste)
  • chopped coriander
  • miso paste to taste – optional (available as a paste from most supermarkets)
What to do
  1. In a saucepan bring your broth up to a rolling simmer
  2. Add the buckwheat noodles if you are using them and let them cook gently for a couple of minutes (check the instruction on the pack)
  3. Add all the other ingredients except the tamari, chopped coriander and miso if using
  4. Let this simmer for approx 5 mins (you want the veg still crunchy)
  5. take off the heat, add the miso (this should not be cooked but added while the broth is still hot), coriander and tamari
  • Try to get organic or pasture fed bones.  Higher Hacknell Farm in Devon sell fantastic organic meat boxes by mail-order and you can also get bones from them too:
  • You can roast beef bones before making your broth
  • Use left over stalks of coriander or parsley or other herbs.

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