Today’s latest health craze is something you can make right at home!
Bone broth soup has been all over the media lately. People are making it in slow-cookers, drinking it out of to-go cups, ordering it in restaurants… but what is it about this rich soup that has people so amped up—and how can you make it yourself??
It all (no pun intended) boils down to the fact that bone broth soup boasts an impressive nutritional profile! It is rich in wholesome nutrients such as calcium, magnesium, collagen and glucosamine, as well as amino acids and hyaluronic acid. These are all important vitamins, minerals and compounds our healthy bodies crave!
Sure, you can hop on over to your local grocery store and pick up a can or carton of bone broth, but these are typically more processed and can be high in sodium, MSG and other additives you should steer clear of.
Try out this recipe and create your own homemade bone broth soup to support your healthy diet!
- 3-4 lbs organic, grass-fed oxtail and/or beef thigh bone
- 1-2 inches ginger, sliced thick
- 3 small onions, chopped
- 4 scallions, chopped
- ¼ cup fresh thyme, chopped
- ¼ cup fresh rosemary, chopped
- 1 tablespoon Piping Rock Organic Extra Virgin Coconut Oil
- 3 bay leaves
- ¼ cup Piping Rock Organic Apple Cider Vinegar
- Himalayan mineral salt, to taste
- 3 celery stalks, chopped
- garlic powder, to taste
- 1. Place bones in a large pot and fill with enough water to cover. Bring to a rolling boil and boil for 10 minutes to clean the scum off the bones. Dump the water.
- 2. Replace with 6-8 quarts of fresh water and add ginger, scallions, onions and apple cider vinegar. Bring to a boil, then reduce to a simmer and cover.
- 3. Cook for 6-8 hours, occasionally skimming the fat and residue from the top of the broth. You may need to add more water as necessary.
- 4. In the last half hour of cooking, add coconut oil. In the last 15 minutes, add the herbs, salt and garlic powder.
- 5. Turn off the heat and let the broth cool, then put in the fridge. You will notice the fat on the top of the broth hardening. Remove the fat and strain the rest of the broth, reheat and enjoy!
- To store this broth, keep it in the fridge in a tightly sealed container/jar.
- If you’d like to make bouillon cubes, boil the soup down until it is very concentrated. Let cool then place in ice cube trays and put in the freezer. Once frozen, keep the cubes in a freezer bag and use for the next couple months!
- This soup can also be used to sauté vegetables, used as stock for other soup, used to cook rice… let your imagination go!
Health & happiness,