Cold winter nights are a great time to enjoy hot drinks. Why not switch it up with healthy and comforting broth? It's not just for the sniffles. Broth is a fantastic, health giving alternative to hot cocoa or coffee. Vegetable broth provides a boat load of alkalizing minerals and bone broth is soothing and has rebuilding amino acids for good gut health. Try these two broth recipes with our suggested flavour enhancers this season.
Bone broth is rich in minerals that support the immune system and contains healing compounds like collagen, glutamine, glycine and proline. The collagen in bone broth heals your gut lining and reduces intestinal inflammation1.
- 2 lbs Grass Fed beef sourced soup bones
- 1 onion; diced
- 3 carrots; peeled and chopped
- 3 stalks of celery; peeled and chopped
- 4 litres of pure water
Place the soup bones in a pan and roast them for 40 minutes at 350 degrees. Set the roasted bones aside out of the oven once they are cooked.
- In a stock pot, sauté the onions, carrots and celery on medium heat, until lightly browned.
- Add the roasted soup bones and water to stock pot and let it come to a boil.
- Once it reaches a boil, turn the stove down to low heat and let the broth cook at a simmer for 5-6 hours.
- Skim the frothy layer that develops over the simmer time and discard.
- Add spice at this time or indulge as is.
- Once the broth is ready, let it cool, strain, jar in mason jars and refrigerate until ready to consume.
- Broth can be easily re-heated on the stove.
*Broth can be refrigerated up to 5 days.
If you're looking for a meatless option, this vegetable broth is not only healthy, tasty and comforting on its own, it can also be used for a base for soups, stir-frys and many other dishes.
- 2 sweet potatoes
- 2 onions
- 2 carrots
- 2 celery stalks
- ½ head green cabbage
- 2 cups broccoli heads
- 3 litres filtered water
- Chop vegetables.
- Fill large soup pot with water and add chopped vegetables.
- Simmer for 3 hours.
- Strain out vegetables and pour broth into mason jars.
*Broth can be refrigerated up to 4 days
5 Ways to Better your Broth
Paprika – gives a great colour and subtle heat + vitamin C
Garlic – intensifies the flavour of your broth + keeps the sniffles away
Bay Leaf – very aromatic + anti-inflammatory effects
Turmeric – the beautiful golden colour the broth + the anti-inflammatory benefits
Chives – adds an earthy and fresh taste + a dose minerals and antioxidants
1 Source: Dr. Josh Axe, DNM, DC, CNS