One Batch of Bone-Broth. Five Different Soups!
Updated: Feb 21, 2020
As much as I love me some bone-broth and love sipping it for days as I let it simmer on the stove, it's always nice to change things up a bit. Especially when the husband keeps smelling it as he walks into the house but won't eat it because he isn't really a fan of plain broth. By dividing a batch of bone broth into smaller portions, I can create a new soup each day that we can both enjoy but won't derail me from healing and building up my immune system. Plus, by turning the bone broth into soups, I can add in all sorts of different anti-inflammatory and immune-boosting good stuff!
NOTE: All of these soups are free of gluten, soy (and other legumes), dairy, and grains. ... But SO full of flavor!
**I will be adding more detailed recipes for each of these soups soon. Just couldn't wait to share them with you now! In the meantime, if you have any questions, just ask! :)
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This week, I came up with 5 different soups from one simple pot of broth made from beef marrow bones and turkey necks (Follow my Simple Bone Broth Recipe Here).
So light and hearty at the same time! The options of what you can add to this Asian Veggie Bone Broth Soup are limitless. For this version, I simply added whatever was in the fridge... chopped onion, scallion, bok choy, mung beans, cilantro, seaweed (from the pantry, actually) and a bit of red chili.
OPTION 1: If you are avoiding nightshades, you can easily leave out the red chili.
OPTION 2: Feel like something more hearty? Try adding in some chicken, shrimp, or thinly sliced steak.
Add some of those oh-so-important Omega-3 fatty acids to your bone broth with a few chunks of wild salmon. In this version, I started with my bone broth base, added an equal amount of coconut milk, some extra salt to offset the sweetness of the coconut, and let it simmer for a couple minutes. Be careful not to bring this to a boil as it can cause the coconut milk to separate.
Next, I added the salmon and let it sit for a minute before garnishing with scallions, cilantro, and a couple drops of sriracha. Finish with a squeeze of lemon and dig in!
I used to be obsessed with the spicy chicken soup at PF Chang's. Sadly, since it's not gluten and soy free, I can no longer just walk in and order a bowl. This soup is a less-spicy play on a favorite (I will share my recipe for a version that tastes like a spot-on match soon). Perfect "Cold day at my desk" food!
After warming my bone broth in a small pot, I added coconut aminos (similar to soy sauce but without the soy), a pinch of cayenne pepper, a few drops of sriracha, and let it simmer for a couple minutes. Next, I added chopped bok choy and mung beans, cooked for about 3 minutes, and served garnish with cilantro and red chili slices.
After the Spicy Asian Veggie soup, I was hooked on heat but wanted something a little more cozy. Enter anti-inflammatory coconut milk!
Finely dice and saute some onion and garlic until the onions become translucent. Stir in a bit of red curry paste (if you are making a small serving for two people, start with 1 tablespoon and add more to taste) and half teaspoon of freshly grated ginger. Let everything combine for a minute and then stir in your bone broth, scaping any browned bits from the bottom of the pot. Add your coconut milk (about half the volume of your broth), bring to a low boil, reduce heat and cook for about 5 minutes. Next, stir in about 1 tsp fish sauce and 1/2 tsp brown sugar. Let simmer for 5 minutes. Serve immediately garnished with chopped scallion tops and cilantro.
OPTION 1: If you are not avoiding grains, add some rice vermicelli noodles during the last 5 minutes of cooking. YUM!!
OPTION 2: This recipe is awesome with some light proteins like chopped chicken breast or shrimp.
OK - I think this is my new favorite soup... and I'm not a fan of ginger!!
When you are really trying to heal your gut, reduce inflammation, and give your body nutrients in an easy-to-digest form, you cannot go wrong with bone broth, ginger, turmeric, and coconut. This soup combines all four... and it's soooo easy.
Warm your bone broth and add about 1/4 cup of coconut milk (you don't want this one to be too sweet). Add a small knob of ginger that has been peeled and thinly sliced, about 1/4 tsp ground turmeric, a few squeezes of lemon juice. Salt and pepper to taste. Simmer for 5-10 minutes. Serve with a few sprigs of fresh cilantro.
I like to keep a pot of this on the stove all day at the lowest temp so I can enjoy a couple spoonfuls whenever I go through the kitchen. Be careful not to let it boil as the coconut milk might separate.
NOTE 1: To peel your ginger, instead of cutting yourself with a veggie peeler, run the edge of a spoon over the skin of the ginger. The skin comes off of the ginger easily and the skin on your hand stays put. :)
NOTE 2: Pepper helps the body absorb turmeric more efficiently so don't skimp!
OPTION: If you can handle heat and nightshades, add a few red pepper flakes.
OPTION 2: If you want to incorporate a bit of light, easy-to-digest protein, add in a few small pieces of white fish such as cod, halibut, or bass in the last 3-5 minutes. In the picture above, I used cod and it was soooo yummy!
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Keywords: bone broth, bone broth soup, coconut milk soup, seafood soup, poached cod, fish soup, gluten free, fish soup, turmeric soup, ginger soup, ginger bone broth, turmeric bone broth
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