Bone broth is very healthy and versatile, I make more at once and put it in the freezer in plastic bottles of different sizes. This way you can defrost a bottle and very easily you can combine vegetables in multiple ways and you always get a different creamy soup, a different taste, a different color. I just open the fridge, grab whatever vegetables I can get my hands on and in a few minutes I have a warm, tasty and nutritious soup. Now I grabbed a beet and some bored broccoli and as soon as you say “lunch” the soup was ready.
Ingredients (for 2 servings)
- One medium beet
- 4-5 bunches of broccoli
- A large onion
- One medium carrot
- 3-4 cloves of garlic
- A piece of ginger the size of a walnut
- A spoonful of lemon
- 2 tablespoons of duck fat
- 400ml of bone broth
- Salt
Method of preparation
Clean, wash and finely chop the vegetables, break the broccoli into smaller florets. In the saucepan, saute the garlic in the 2 tablespoons of duck lard, on a low heat, being careful not to burn it, for about a minute, then add the rest of the vegetables, stirring continuously until a little juice is left, put the lid on and leave for another 5 minutes, still on low heat, stirring from time to time. Add enough of the bone broth to cover the vegetables and let it boil for another 15 minutes, also with the lid on. Turn off the heat, add the rest of the cold bone soup and now we can put it in the blender. Mix well, pour the contents back into the saucepan, boil once more, and at the end season with salt and lemon. I ate it with pieces of dried cauliflower AIP bread as croutons.