I am a girl who loves her smoothie. The meal in a glass that is fast, nutrient dense and you can fill it full of greens….what’s not to like?
But it is the dead of winter and you put yourself in danger of promoting an chill on your stomach gulping a freezing smoothie on the run.
For the next two months (probably longer here in Calgary, Alberta!) I declare soup to be the new smoothie.
Nutrient dense, comforting and warming, it is quite possible to find happiness on the daily and it is in the bottom of a soup bowl.
Here are two very different recipes you can make using homemade beef broth or a carton of Organic Beef Stock.
This Asian Inspired Miso Soup is super quick to prepare and provides a light and easily digested soup. With anti-inflammatory ingredients such as turmeric and ginger, it tastes as if it is imbibed with the cure for the common cold. There is no patent pending on this medicinal bowlful, so go ahead and make it for yourself!
- 4 cups Beef Broth
- 1/2 cup shredded Brussels sprouts
- 1/2 cup sliced Cremini mushrooms
- 1 tbsp Miso Paste
- 1/2 tsp grated fresh ginger
- 1/2 tsp turmeric
- 1 large carrot grated
- 3 scallions finely chopped
- toasted sesame oil to garnish
- Heat the beef broth and add the turmeric and ginger.
- Add the carrots, Brussel sprouts and mushrooms and simmer for 5 minutes
- Remove from heat and stir in miso and scallions
- Garnish with toasted sesame oil
Having the homemade beef bone broth on hand in the refrigerator makes this a very quick and immensely wholesome family supper.
Who says that fast food can’t be good for your body.
- 2 carrots sliced
- 1 large onion
- 2 sticks celery sliced
- 1 garlic clove crushed
- 1 tsp dried oregano or Italian seasoning
- 1tbsp olive oil
- 1lb ground bison
- 1 cup tinned white cannelloni beans
- 21/2 pints beef broth
- 1 cup chopped tomatoes
- 1 cup organic jar tomato pasta sauce or passata
- 1/2 tsp sea salt
- 2 cups noodles
- Large handful parsley chopped
- Black pepper to taste
- Grated parmesan to garnish
- Saute the carrots, celery, onion, garlic and oregano gently in the olive oil.
- Add the ground bison and cooked through until browned for about 5 minutes.
- Add the beef broth, chopped tomatoes and pasta sauce and bring to a simmer.
- Add the white beans and season with salt and pepper to taste.
- Add the pasta. (I added broken lasagne pieces that I needed to use up)
- Simmer until the pasta is cooked through.
- Garnish with parsley and parmesan cheese.
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