There are so many amazing benefits of including bone broth into your diet. Here are 3 amazing bone broth recipes that will leave you with a full stomach while also reaping the incredible health benefits of bone broth.
Tomato and Basil Soup
Ingredients
- 2 ½ pounds Roma tomatoes could also use plum tomatoes
- 2 ½ teaspoon salt
- 1 1/2 tbsp avocado oil or extra virgin olive oil
- 1 large yellow onion chopped
- 2 cloves garlic, minced
- 1 tablespoon tomato paste
- 2 cups of Bone broth
- ½ teaspoon apple cider vinegar
- ½ cup grass-fed heavy cream or full-fat coconut milk
- ¼ cup fresh basil leaves minced, plus more for garnish
- OPTIONAL: Freshly ground black pepper shredded cheddar or grated parmesan cheese
Method
- Heat oven to 190°C.
- Cut fresh tomatoes in half and place cut-side up on a baking sheet. Season with ½ teaspoon of salt and drizzle with 1 teaspoon oil. Roast for 25 to 30 minutes, or until the skins are wrinkled and the insides are bubbling.
- While the tomatoes cook, prepare the onion and garlic cloves.
- In a large saucepan over medium heat, warm 1 tablespoon oil. Add onions to the saucepan and saute until almost translucent, then add garlic. Reduce heat and stir until garlic is aromatic and softened, 3 to 5 minutes. Transfer the roasted tomatoes, onions, and garlic to a food processor or blender and blend on high for 2 minutes.
- Return the tomato mixture to the saucepan over medium heat.
- Add the tomato paste, broth, apple cider vinegar, cream, and basil. Stir until all the ingredients are incorporated and warmed through, 2 to 4 minutes. Turn off the heat.
- Ladle tomato soup into bowls and add basil and optional black pepper and cheese toppings. Serve piping hot.
Credit: Kettle & Fire
Creamy Sweet Potato Soup with Coconut and Pistachios
Ingredients
- 2 large sweet potatoes roughly chopped
- 1 yellow onion chopped
- 2 stalks celery chopped
- 2 carrot sticks chopped
- 2 cloves garlic minced
- 5 cups Chicken Bone Broth
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1 ½ cups coconut milk
- ¼ cup pistachio nuts roughly chopped
Method
- Place all ingredients except the coconut milk in a large slow cooker or crockpot. Cook on high heat for 4 hours. Remove and let cool slightly.
- Using an immersion blender, puree the soup until smooth. Then stir in the coconut milk. Don’t reduce the heat. Let cook for 30 more minutes.
- Serve and garnish with pistachio nuts.
Credit: Kettle & Fire
Chicken Tortilla Soup
Ingredients
- 1 tablespoon olive oil
- 1 small onion chopped
- 1 garlic clove minced
- ½ jalapeno pepper chopped
- 1 cup fresh corn
- ½ teaspoon cumin
- ½ teaspoon chili powder
- ½ teaspoon cayenne powder
- 5 cups
- 1 medium tomato chopped
- ¾ cup organic canned tomato sauce
- 1 cup cooked chicken breast shredded
- 1 avocado
- 1 corn tortilla sliced into thin strips
- ½ tablespoon cilantro roughly chopped
Method
- In a large stock pot over medium heat, warm the olive oil. Add the onion, garlic and jalapeno, and cook until onions are translucent, about 5 minutes.
- Add the remaining ingredients, minus the avocado, tortilla and cilantro. Turn the heat down to a simmer and cook, stirring occasionally, for 20 minutes.
- While the soup cooks, crisp the tortilla. On a medium non-stick pan over high heat, add the tortilla strips and cook, stirring, until golden brown on both sides.
- Pour the soup into large bowls and garnish with avocado, tortilla strips and cilantro.
Credit: Kettle & Fire
