Beet Soup

chicken or beef soup stock
beets peeled and sliced
garlic, minced
onion, chopped
salt and pepper

We make homemade soup stock from our meats because the flavor is amazing and it’s healthier than store bought. If you need advice on how to make stock, contact us.

Place sliced beets in oven safe dish with a few tbs of olive oil or coconut oil, then roast at 400 until soft.
While roasting the beets, place chicken or beef stock in pot on stove and warm.
When the beets are finished cooking, add them to the stock. Add minced garlic and chopped onion. Add salt and pepper to taste. Bring to a boil and cook 10 minutes more. Use an immersion blender to completley blend the soup into a puree. Serve warm.

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Broccoli Soup

broccoli
onions, chopped
garlic, minced
butter
1-2 tbs flour or tapioca starch
1/2 cup whole milk or cream
chicken broth
salt and pepper

In a large boiler, steam broccoli, then drain. Add chicken broth to cooked broccoli and use an immersion blender to puree.
In a separate pan, saute onions and minced garlic in butter. Add 1-2 tbs flour and mix with fork. Add 1/2 cup whole milk or cream. Add this mixture to the broth/broccoli and continue cooking it on medium heat. The flour/starch mixture will help thicken the soup. Salt and pepper to taste. broccoli-soup

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Tomato Bisque Soup

4 tbs butter
1 onion, diced
2 slices bacon, cooked and crumbled
4 cloves garlic, minced
5 tbs wheat flour
3-5 cups chicken broth
28 oz whole, peeled tomatoes with liquid
fresh thyme
fresh parsley
1 cup heavy cream (or less)

Heat the butter in a large soup pot. Add the onion and cook for 5 minutes. Add the bacon and garlic. Add the flour and stir for 2-3 minutes. Pour in the broth and tomatoes and bring to a boil while whisking. Throw in the herbs and simmer on low heat for 20-30 minutes. Puree the soup with a handheld immersion blender. Stir in the desired amount of heavy cream. Salt and pepper if desired. Serve warm.

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Bone Broth (beef or chicken)

4 lbs beef bones or chicken backs and feet
water (filtered)
1 tbs Himalayan salt
1 tbs apple cider vinegar
onions, mushrooms, parsley, thyme optional

Place bones in a pressure cooker. Cover the bones with filtered water and add the salt and vinegar. Lock the lid in place and cook for 1 hour. Strain out the bones and particles.

If you do not have a pressure cooker, you can cook the mixture on low for 24 hours in a slow cooking crock pot.

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