I'm passionate about homemade broths made from slow cooking bones, vegetables and seaweeds. These broths are packed with essential minerals for building healthy teeth, bones and for balanced functioning within the body. I like to use these broths whenever I make soups, curries, pasta sauces, rice dishes and stews. I even enrich batters and dough with these broths!
In the traditional cultures of places like China and Japan, broths are incorporated into the diet. These traditional cultures have little or no input of dairy in their diet but do not become deficient in minerals like calcium as they absorb them from consuming these broths. I believe that if making homemade broths was incorporated into the Western Diet there would be significant improvement to health and wellbeing!
In this recipe I am using my homemade lamb broth which you could substitute with a homemade vegetable or another meat/fish-based broth.
1 garlic bulb
1 inch piece of ginger
3-4 cups homemade lamb bone broth
1 tbsp clarified butter
Himalayan salt - to taste
Black pepper - to taste
1/2 tsp turmeric
4 inch strip of kelp
1 tbsp coriander seeds
1 cup of fresh coriander
- I like to lightly toast the coriander seeds in my small cast-iron frying pan. This releases flavour and aroma from the seeds.
- Grind the toasted seeds in a coffee grinder or use a pestle and mortar.
- Peel the onion, garlic and ginger and either chop into medium pieces or blend with a little water.
- Melt the clarified butter in your pan and then add the onions, garlic and ginger. Cook for a minute or so
- Now add the lamb broth.
- Whilst the broth is heating up, chop up the carrots. Leave the skin on if you wish. Add the chopped carrot to the broth.
- Add seasonings: salt, pepper, turmeric and ground coriander.
- I love seaweeds, they add taste, texture and of course valuable minerals. I like to use kelp, all I do is take a strip of kelp and soak it in hot water for a minute to remove any surface dirt.
- Stir in the kelp and bring up to the boil then turn down the heat and simmer until everything is tender.
- Add the fresh coriander leaves just before blending.
- Blend up the soup to the consistency you prefer. If it is too thick add some more broth or even plain water.
Benefits of this Soup
This soup is warming, filling and satisfying and it doesn't burden the digestive system. This nutrients within this soup support imunity, help to reduce cravings, balance blood sugar and supports muscle and nerve functioning. This soup contains many health-supporting ingredients and is especially beneficial to have during the winter season:
- Ginger is great for the circulation, especially beneficial at this time of the year
- Onions and garlic have antibacterial/anti-fungal properties. They also help to lower blood pressure and blood cholesterol. Fibre supports growth of gut-friendly bacteria
- Turmeric a powerful antioxidant which supports liver with detoxification
- Black pepper is warming to the body, antibacterial and helps to clear mucous
- Coriander acts as a digestive and helps to prevent bloating/spasms
- Clarified butter adds flavour and it contains fat-soluble vitamin A which helps your body absorb minerals. If you use coconut oil then this contains lauric acid which is a powerful anti-fungal
- Lamb bone broth contains minerals extracted from the bone which essentially help to strengthen your bones and teeth. If the broth contains gelatine this helps to build collagen and heals gut inflammation
- Carrots are loaded with antioxidant beta carotene and fibre which supports the growth of beneficial gut bacteria
I like to have this soup with chunks of my chickpea flour bread.