On the first day of the new year, my husband decided he wanted to make soup. That always engenders some lively discussion about the proper ingredients and methods for the best homemade broth. I am a methodical purist, and he is of the “throw in everything but the kitchen sink” camp. We worked out a delicious compromise!
I had made braised beef short ribs the day before, so we had some lovely bones and scraps from that. We also had a turkey drumstick in the freezer and some vegetable trimmings. With an onion, a couple of carrots and celery stalks, some peppercorns, and two bay leaves, we had the makings of a terrific broth that became a tasty soup for Sunday dinner.
Here is bon apetit’s advice on the current hot trend of bone broth (click here); followed by a recipe for a delicious vegetable soup that is both dairy-free and allergen-friendly.
Kid-Friendly Creamy Vegetable Soup
from Raising Generation Nourished
- ¼ cup friendly fat to cook in (butter, coconut oil, lard)
- 5 medium onions, chopped
- 8 cloves garlic, minced
- 4 quarts chicken bone broth (recipe here)
- 5 lb organic vegetables
- 8 medium potatoes, chopped
- Sea salt/pepper to taste
- In a large stock pot, sauté the onions in the friendly fat for about 8 minutes with a few pinches of salt to bring out their juices
- Add the garlic and cook for a minute.
- Add the broth, veggies, and potatoes and bring to a boil.
- Reduce to a simmer until the potatoes are cooked through – about 5-10 minutes.
- Ladle out about ½ the soup to a large mixing bowl and puree with an immersion blender (or pour it into a blender to puree)
- Add the pureed soup back into the pot with the rest of the soup and stir to combine.
- Sea salt and pepper to taste.
Check with your meat vendors at the Market for their recommendations of the best soup bones and load your finished soups with lots of winter vegetables for healthy cold-weather eating. For further reading on “Bone Broth Basics” and more soup recipes, click here.