Broth has been the choice to warm the insides and ward of ills for generations
Since we were young we have been fed a hearty warm broth to warm us up from the winter cold or fed to us when we were feeling poorly.
The basis for the broth
You can use the thick part of bones that contain the juicy marrow, soft shin and even chicken pieces or bacon bits to add some flavor and a bit of protein to the mix if you like. Our is a vegetable, should you wish to add meat it is always best to add this first and let the soup simmer for at least half an hour before adding the vegetables or until soft.
The basic recipe for the broth:
- 2 litres of water
- 1 tablespoon of coconut oil
- Fresh or dried mixed herbs
- Dash or two of Cayenne pepper
- 1 Chopped red onion
- Garlic either fresh and crushed or flakes to taste
- Black ground pepper and salt to taste
- Vegetables of choice please see the table below for the beneficial properties of the vegetables. The quantities of the vegetables also vary to taste or what you have readily available as historically broth was made with the skins and left-over vegetables and meat bits as so not to let anything go to waste.
5 Vegetables that are nutritious and tasty in any soup or broth
Not only do they add the flavor they are also a rich source of vitamin A, C and K as well as potassium, magnesium and thiamin.
The first thing that comes to mind when people think of carrots is their rich source of beta-carotene and fibre content. But this bright colored root vegetable is also a good source of iron, copper, manganese, vitamins A, C and K as well as being a greatantioxidant.
There is many a soup that lists cabbage as not only does it add a great flavor to any soup this vegetable both red and green has such great nutritional value it is a good addition to any food source. A rich source of thiamin, calcium, folate and dietary fiber.
Not only does it thicken but is packed full of riboflavin’s (vitamin B2) vital in enabling your nerves and brain to function properly.
A good source of phosphorus, niacin, vitamin c and B6, as well as a natural, thickening agent and the added bonus of keeping hunger away a lot longer.
Pour the water in a large pot on the stove at a moderate heat, if you are using meat put this in first, spice and simmer until tender, put the potatoes in after 15 minutes and then the rest of the vegetables, garlic, Cayenne pepper and spice to taste.
Let the broth slowly simmer over a moderate heat, keep some warm to freshly boiled water handy to keep the broth topped up so the liquid does not boil off.
Serve straight away once the vegetables are soft or cooked to your liking.