It’s officially soup weather! While we’re still mourning the days of sunning ourselves on the beach, we are TOTALLY embracing new sweaters and even newer soup recipes.
Every fall we like to create new soups that taste amazing, warm the soul, and most importantly, are easy to make. Thankfully, we provided three new original recipes – some new takes on old classics – that will leave you feeling stuffed and cozy, no matter the meal.
The best part? Each soup is made with bone broth. What the heck is bone broth? Glad you asked. It’s basically a miracle elixir that prevents against sickness and can even make you look younger 😉 That’s right, YOUNGER.
It’s also great for getting some extra nutrients. It packs a punch with a great boost of collagen. We start by roasting a chicken, then pulling all the meat off so you’re just left with a carcass. A store-bought rotisserie chicken works too. Then, you place said carcass into a crock pot and fill the pot with water. Add desired spices (we keep it simple with salt, pepper, and a ton of onions). Cook the bones for at least 4 hours and afterward, you’re left with bone broth. All the nutrients from the chicken bones have seeped into the water, making it rich with protein, vitamins, and collagen (hello, youth!) and flavorful because of your spices. Then you take that broth and crete some soup! Here are our fall favorites this year.
* 3 chicken breasts
* Veggie blend
* Your favorite Noodles
* Bone broth
Get To Work
1. Okay, okay, this might not be anything super original, but no one can pass up homemade chicken noodle soup. In a pan, season and cook 3 chicken breasts. Just when they’re almost done, toss into the pan your favorite veggies with some additional olive oil and cook everything together.
2. Afterward, slice up the chicken and throw it into a bowl with the veggies.
3. In a separate pot, boil your favorite noodles. One cooked, add noodles to the chicken and veggie bowl.
4. Pour broth over the ingredients in the bowl and enjoy!
**A TIP: we say refrain from adding the noodles to the broth if you have leftovers. You noodles tend to get soggy because they soak up excess broth, so it’s best to add everything separately.
* 1/2 onion
* 2 cups of carrots
* 2 teaspoons cinnamon
* 1 Tablespoon pumpkin pie spice
* Salt
* Pepper
* 1 Tablespoon thyme
* Bone broth
Get To Work
1. In a pan, sauté 1/2 of a large onion in olive oil and garlic for 5 minutes.
2. Just when the onions are starting to caramelize, add in 2 cups of carrots.
3. Add salt, pepper, thyme, cinnamon, and pumpkin pie spices. Cook slowly for 10 minutes, stirring occasionally, until all the flavors have blended together.
4. Cook slowly for 10-15 minutes, stirring occasionally, until all the flavors have blended together.
5. Remove from heat and pour contents into blender. Fill the blender halfway with bone broth and blend until the mixture becomes a velvety puree.
6. Pour into a bowl, garnish with your favorite fresh herbs, and enjoy!
* 1/2 head of cauliflower
* 3 cloves garlic
* 5 portobello mushrooms, chopped
* Salt
* Pepper
* 1 cup almond milk
* (optional) 1 Tablespoon butter
* Bone broth
Get To Work
1. Get to work by cooking chopped cauliflower, garlic, and olive oil in a large frying pan. Add salt and pepper to taste. We like this one peppery!
2. Add in a few tablespoons of almond milk and just a little bit of butter if you’re feeling adventurous. This gives the soup a creamier texture.
3. Once the milk has thickened, remove cauliflower from stove and pour into your blender. Add your bone broth. BLENDDDDD.
4. Once the mixture has become the desired texture – add more broth for a runnier soup – bowl into a bowl and garnish with baby portobello mushrooms.
Bon apetit!
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