Dozens of methods and ingredients can produce a delicious bowl of soup. In my world, garlic and onion are non-negotiables but, beyond that, almost anything goes. Veggie only? Meat-heavy? Noodles? Rice? YES. Blended? Brothy? Chunky? YES. Multi-pot, multi-step process? One big dump in one big pot? YES. I like 'em all...I make 'em all!
But the key to a hearty, extra-health-boosting soup is a broth chock full of grown goodness. Combine a variety of the freshest plants you can find: roots, tubers, herbs, fungi, pods, bulbs, etc. If you're a meat eater (as I am) the combination of a plant based broth with a long-simmered bone broth creates an even healthier base for an immune-boosting soup.
Sometimes I plan the ingredients, sometimes I use what I have on hand. Sometimes, I freeze the random parts of vegetables that I'm not using in another dish for later use in a broth (potato skins, ends of carrots, celery tops, leafy green remains, beet greens, etc. etc. etc.)
Today's Broth
- Smoked ham hocks
- Smoked pork neck bones
- 4 skin-on, bone-in chicken thighs
- 1 bunch parsley
- 2 twigs rosemary
- 2 sprigs tarragon
- 2-3 sprigs dill
- 2 medium onions, quartered
- 1-2 T. turmeric
- 1 T. ground black pepper
- 3-4" piece ginger, sliced
- 4 Sancha Matcha tea bags
- "Discarded" veggie parts (potato skins, celery tops, collard green ends, carrot ends, etc...)
- Water to cover everything
Boil for 2+ hours. Remove chicken meat and reserve for soup. Drain broth and discard all remaining vegetable parts and bones. Boil broth until reduced by about 1/3.
To the reduced broth, add the following:
Sautéed Caramelized Veggies
- Coconut oil
- 50 cloves garlic, whole
- 2 medium onions, diced
Fresh Chopped Veggies
- 4 carrots, sliced
- 6 stalks celery, diced
- 1 XL sweet potato, diced
- 1 russet potato, diced
- 2-3 c. green beans
- 2 c. mushrooms, sliced
Bring to a boil, then simmer for 30-60 minutes before serving.
