Have you read the ingredient list for any of the popular brands of soup lately? It reads like a chemistry textbook with words that are a challenge to pronounce. They are loaded with unhealthy chemical flavorings, MSG, refined sugars, refined carbohydrates and refined salt. It’s hard to find the real food in these products.
Perhaps you already know how to make your own healthy stocks and broth but need some ideas for getting your family to actually drink them.
I’m proud to announce the 2nd edition of Beyond Broth – beautiful layout and 10 added recipes!
Recipes That Combine Vegetables and Herbs
There are recipes that will teach you how to make basic meat and bone broths for chicken, beef, fish and vegetable stock.
The soup recipes are based on using these nutrient rich broths as the basis for your soups. Any of these stocks may be used in the soup recipes.
Each recipe has been well thought out and tested numerous times for flavor and kid approval.
Recipes with somewhat bitter greens are paired with other sweeter vegetables and with herbs in order to balance the flavors. They are so tasty your kids will ask for more!
Many of the soups are pureed — a good way to hide the color of some vegetables which may not be accepted by some kids. Others are vibrant with the bright colors of nature.
Soups of Your Imagination
The book has many different iterations of common and easy to source vegetables, as well as options to use anything you get in your CSA basket or at the farmer’s market.
How would you like to try:
- Lemongrass Mushroom Soup
- Courgette and Leek Soup
- Fennel Mushroom Soup
- Quick Pea Soup
- Sunchoke Soup
Importantly, the book is for gluten free, grain free and starch free eaters – it is appropriate for SCD, GAPS and Paleo/Primal diets as well as anyone else. If someone want to add a starch such as rice or noodles, the recipes will still work.
Additionally, there are pages of information on why broths are such a necessary part of your daily diet.
Want to get your hands on a copy? HURRY!