Last week I explained the bone broth making process in 4 easy steps. This week, I am sharing my favorite nourishing soup recipes to make with your broth and breaking these soups down into 5 steps so that you can become the master creator of your own base soups.
What I love about making these base soups is that they are excellent for meal planning. I make a giant pot of soup early in the week and then pair it with different proteins each night (ground beef, pulled pork, whatever I have on hand). These soups are also a great way to make sure you are getting your daily dose of bone broth and they taste great hot or cold!
Step 1: Choose Your Broth
Recall back to last week where we talked about how to make different broths. Now that you have successfully mastered making your own broth, pick which broth you’re going to use as a base for your soup. Really, anything works here, and personally I think the knuckle bone broths works best because they are the most robust and flavorful.
Step 2: Pick Your Fix-Ins
Similar to the bone broth, here you will pick about 3 veggies to incorporate into your base soup. I recommend the following: onion, garlic, or leek and 2-3 veggies. I try to pick veggies that add depth and then a little sweetness. For instance, you may choose an onion, cauliflower, and sweet potato because the onion adds flavor, cauliflower adds depth, and sweet potato will give you a sweet and creamy flavor. Again, the possibilities are endless here as well!
Some of my favorite combinations are Beet Fennel Parsnip which has such a beautiful color, perfect for this time of year! I also love Butternut Squash Rutabaga soup which has a mild sweetness from the butternut squash and parsnips but also heartiness from the rutabaga. Lastly, my other favorite is Rutabaga Leek soup which is my take on the classic Potato Leek soup. If you are unfamiliar cooking with leeks, they are just like a green onion and I recommend incorporating them into your meals and interchange them with onions for some variety!
Step 3: Add Your Spices
Generally, I season with a good quality sea salt (Himalayan and Celtic Sea Salt are my favorites) and black pepper. However, you can use a variety of herbs and spices like basil, oregano, and even curry and turmeric. I love these soups because they are so versatile and you can easily alter the recipes with a few different ingredients and you have an entirely new meal!
Step 4: Simmer
Now that you are ready to begin preparing your soup, start by chopping up the veggies, seasoning them, and sautéing in grass-fed butter or ghee until the veggies begin to sweat and cook down. Once they begin to slightly cook down, add your broth until about 2-3 inches from top of pot and bring to a boil. Quickly reduce to a simmer and allow the soup to simmer for about 20 minutes, or until your veggies soften.
Step 5: Puree
Once the veggies are soft, allow the soup to cool slightly and blend with either an immersion blender (hand mixer) or blend in a Vitamix. You can serve garnished with chopped herbs, bacon, or a drizzle of oil. I like topping mine with a scoop of sauerkraut! I cannot wait to hear your combinations, let me know what you decided to make and how it turned out!