Bone Broth Soup

It’s that time of the year when you can make a big batch of heart-warming and comforting soup. Especially making bone broth soup is so rewarding experience for me. My mum used to do it for our family every winter when I was little. It takes so much care and love into that soup and the whole house smells like bone broth soup for days. Bones are inexpensive and in fact more nutritious than the meat. Adding something acidic like apple cider vinegar when you boil the bones helps to leach all the minerals and other nutrients from the bones. It is seriously simple to make and cannot be compared with a store-bought stock in terms of the depth of the flavour and nutrition. Good thing is you can freeze the stock in ice cube trays and keep in the freezer for months for later use.

Health benefits of bone broths are..

1. good for your digestion and gut health
2. rich in minerals like calcium, magnesium, potassium, phosphorus, sulfur and fluoride
3. rich in gelatin and collagen helps to promote bone and joint healing
4. protein in bone broths is easily digestible
5. vitamins and minerals supports the immune system
6. gelatin and collagen is good for a digestion as well as healthy nails, hair and skin
Bone Broth SoupIngredients

1 kg of lamb bones
1 onion
5 cloves of garlic
1 carrot
2 stalks of celery
2 potatoes
1/2 cup of soybeans, soaked overnight
1/2 cup of rice
3 bay leaves
1 star anise
1 tsp of all spice
1 tbsp of tomato paste
1 tbsp of olive oil
1 tbsp of apple cider vinegar
1/2 cup of cooking wine
1 liter of water
salt and pepper
coriander for garnish

Clean the bones thoroughly in cold water. Heat olive oil in a large stockpot over medium-high heat. Brown the bones for 2-3 minutes each side, take them out and set aside. Add vegetables into the same pot and cook until golden outside. Add cooking wine to deglaze the pot and then add tomato paste, all spice, water, bay leaves, star anise and vinegar. Put the bones back in the pot. Water should be enough to cover the bones. Bring it up to a rapid boil and then simmer on low heat for 3-4 hours. Add soybeans and rice in the last hour and season with salt and pepper. Once the beans and rice is cooked, turn off the heat and remove the bones, bay leaves and star anise. Take all meat and bone marrow off the bones (wear gloves). Cool down the soup so that you can skim off the fat. Put the meat and bone marrow back into the soup and heat it up again. Serve with fresh coriander.

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