If you’re running from place to place or just don’t have a lot of time during the week to make dinner this is a great dish to prepare. Broccoli and kale heated with Bone Brewhouse Traditional broth, then pulsed in a food processor. And, if you want to make it even quicker you can prepare it over the weekend and heat it up when you’re ready to eat. #staywarm
If we have to start dealing with the cold, at least having this turmeric chicken and sweet potato chowder in our tummies will ease the blow. Sweet potatoes, sweet corn and spinach along with Bone Brewhouse bone broth make for a ton of flavour and nutrition. And, by using Bone Brewhouse bone broth you cut down time spent in the kitchen because we do most of the work for you. Our nutrient-rich bone broths are simmered in kettles for up to 24 hours using cage-free, Canadian chicken and all-natural seasonings. Unlike conventional broths and stocks, this extra-long process extracts collagen and minerals from deep within the bones that offer tremendous health benefits.
For this recipe, all you need is:
1 pound of pre-cooked chicken, shredded
1 pound sweet potato, peeled and diced
2 1/2 cups frozen or canned sweet corn kernels
2 1/2 cups Bone Brewhouse Traditional bone broth
1 teaspoon turmeric
Add all ingredients to a large pot. Cover, bring to a boil and simmer till the sweet potatoes are soft. I then mashed the sweet potatoes for a thicker consistency (optional). Turn on the fireplace, wrap yourself in a blanket and enjoy!
The Bone Brewhouse bone broth adds a new layer of flavour to this butternut squash soup. Not to mention it instantly transforms the soup into a nutrient dense powerhouse deliciousness!
Chop a small to medium butternut squash into 1 inch cubes and toss into a large pot. Add Bone Brewhouse Traditional bone broth, and water till the butternut squash is covered. Salt and pepper to taste.
Bring to a boil and cook until the squash is soft. Use an immersion blender or a potato masher to fully puree the squash. Add seasonings: fresh thyme, green onion, optional diced carrots, potatoes or dumplings. And simmer for another 30 minutes.
It’s as simple as that. Typically, I put some leftover soup into containers for lunch right away, to make the morning that much easier. This bone broth butternut squash soup is a simple dish with tons of flavour! Enjoy!
This Paleo Cauliflower Soup has one secret ingredient known to heal the gut. It’s called… bone broth. This recipe is a wonderful way to get your veggies AND your bone broth in, so enjoy! Drink bone broth because you want to; not because you have to.
1 head of cauliflower, broken into florets
Bone Brewhouse Traditional bone broth
Salt and pepper, to taste
Cheese for topping (optional)
1. In a large pot, place the cauliflower florets. Boil till tender. Reduce heat. In a separate pot bring bone broth to a boil then reduce heat.
2. Place half the cauliflower and half of the broth, into a blender (or food processor) and blend well. Add the rest of the cauliflower and broth and blend again. Salt and pepper to taste, and top with cheese. Serve it while it’s hot!
I went on my traditional asparagus picking trip this long weekend. I made soup because if you’re like me, we’re still experiencing some cold spring weather. If not, you should still make it because it’s delicious and it’s made with Bone Brewhouse Traditional bone broth!
1 tablespoon olive oil
1 leek, cleaned and thinly sliced
1 clove of garlic, chopped
1 1/2 pounds asparagus, woody ends broken off and cut into 1-2 inch pieces
1/2 cup frozen peas
Pinch of red pepper flakes (optional)
Kosher salt and black pepper to taste
1 tub of Bone Brewhouse Traditional bone broth
2 cups water
1 cup plain non-fat or 2% Greek yogurt (optional)
Shaved or grated parmesan cheese for topping the soup (optional)
Heat olive oil over medium-high heat, add leek, garlic, red pepper flakes and sauté for 3 minutes. Add chopped asparagus and sauté another 3-4 minutes. Add frozen peas, bone broth, water and bring to a boil. When the soup starts to boil, cover with a lid, lower the heat to low and simmer until the asparagus is very tender. Remove from the heat and use an immersion stick or blender to blend the soup until it is smooth. Stir in the Greek yogurt, salt and pepper to taste. Transfer to serving bowls and top with parmesan cheese. Enjoy!
Thyme + bone broth + spinach + booze = a yummy cold and cough cure broth-tail. It’s warming, soothing and it’s sort of like soup, only it can get you tipsy… which really is something soups ought to learn how to do anyways.
Bone Brewhouse Traditional bone broth
6 sprigs of fresh thyme
2 oz brandy
½ cup steamed spinach
Brew thyme sprigs in Bone Brewhouse bone broth for 10 minutes, strain and transfer to a blender. Add booze and spinach blend and serve in a coffee mug.
Happy Easter everyone! We hope you are enjoying the day and spending time with family and friends. If you are entertaining this weekend, here’s a simple creamy Carrot Soup recipe to round out your perfect Easter meal. So yummy, we think it’s better than chocolate!
You will need:
3 tablespoons extra virgin olive oil
2 pounds peeled carrots, cut into 1 inch pieces
1 large onion, thinly sliced
2 tablespoons minced garlic
1 sprig of fresh thyme
1 sprig of fresh rosemary
1 tub of Bone Brewhouse Traditional Bone Broth
2 strips precooked bacon
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon hot sauce
Place oil in large pot over medium heat. Add carrots, onions, garlic, thyme and rosemary. Cook for 15 minutes, until carrots are fork tender. Remove herb sprigs and transfer carrots and vegetables to blender. Add bone broth and to puree till smooth. Transfer to large saucepan over medium heat and add bacon strips. Season with salt, pepper and hot sauce. Simmer until ready to serve.
When spaghetti and meatballs meet bone broth tomato soup...it's the best!
5 oz cherry tomatoes, rinsed and cut in halves
1 can diced tomatoes with their sauce
1 cup Bone Brewhouse Traditional broth
1 small onion, finely diced
2 garlic cloves, minced
2 tsp turmeric powder
1 tsp coconut oil
½ tsp sea salt
1 tsp dried basil
1 tbsp apple cider vinegar
Freshly ground black pepper
Heat the coconut oil in a sauce pan and fry the onion and garlic for one minute.
Add turmeric and cherry tomatoes, and cook until the tomatoes softens and leave their juices. Add the tomato can, bone broth, apple cider vinegar and basil, bring to boil, cover with a lid and let simmer for five minutes. Transfer into the blender and pulse to obtain a creamy liquid. Season with salt and pepper and serve with spaghetti and meatballs. Yay!