It’s comfort food season and I’m stocking my freezer with Bone Brewhouse bone broth. It’s my go to when the days are short and I’m craving a warm, healthy meal. They are incredibly tasty, nutritious and you don’t have to be a top chef to put a bowl like this together… soothing lemon ginger bone broth with chicken and winter greens. All I did was add chicken and red kale to Bone Brewhouse Lemon Ginger bone broth. You can’t go wrong, the soul of the broth really comes through. I’m very happy with how well my dinner turned out. It’s warm and soothing with all the benefits of bone broth. PERFECT for these current chilling temps.
Kicking off soup season with a Roasted Sweet Potato and Carrot Soup (made with Bone Brewhouse bone broth, of course). Serve as a side dish to a family dinner or enjoy as a meal all to yourself! Not only is this soup delicious but our Lemon Ginger broth adds an added immune boost to your health too.
1 cup sweet potatoes peeled and cut into chunks
2 large carrots and cut into chunks
3 tbsp olive oil
2 onions finely chopped
2 garlic cloves, crushed
1 container Bone Brewhouse Lemon Ginger bone broth
coconut greek yogurt
Heat oven to 400F and put the sweet potatoes, carrots, garlic and onions into a large roasting tin, drizzled with 2 tbsp olive oil. Roast the veg in the oven for 25-30 mins or until caramelized and tender. Meanwhile, put bone broth from frozen in a large deep saucepan and heat over medium-low heat for about 10 mins, then set aside. Once the roasted veg is done, leave to cool a little, then transfer everything to a blender or to your saucepan and use a hand blender to process until smooth. Serve in bowls topped with a swirl of yogurt and a good grinding of black pepper. Enjoy!