This soup is a staple in our diet. We have it at least once a week generally! Usually I make bone broth a couple times a week and as soon as the stock is ready I make up this carrot soup. It has gone through quite a few variations over time. The spices and types of meat that go into it can easily be varied and the soup remains just as delicious.

This recipe usually feeds 2 people for about two days. As you know, soup just gets better after sitting overnight in the fridge which lets all the flavors blend and mellow.

• 1-2 T lard or coconut oil
• 2 medium onions, sliced
• 6-10 cloves of garlic, pounded
• 1-2 inches of ginger, pounded
• 1c ground meat or diced sausage or bacon
• 1/2 t turmeric
• 1 T fenugreek (ground)
• 1 t cinnamon
• 1 T coriander (ground)
• 6 medium carrots, grated
• 6-8 c homemade stock or broth

Method: Saute the onions until they begin to caramelize. Add stock to deglaze the pan until the onions reach a lovely golden color. The pounded (I always use a mortar and pestle but many people like to use food processors or other gadgets) ginger and garlic can also be added in and caramelized but they should be added after the onions have cooked a bit, because they will burn more readily. Add in the meat when they have reached the point you desire. Add in the spices and saute briefly to help release their flavor and aroma.

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Ruthie and Mikko demonstrate a quick and easy method for making a nourishing bone broth which is a globally renowned foundation of nutritional and preventative medicine and eating for vitality.

Although beef bones are used here, the same method can be used for other bones. Chicken Broth is particularly well known as a powerful immune booster.

Music: www.mujaji.com Bones: www.deckfamilyfarm.com These bones provided us with the richest broth I have ever made. The difference between well loved pasture fed animals and factory farm ones is blindingly obvious to every sense.

MetaManager.net Weston A. Price Foundation Wellness Detective Agency

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Nourishing and supportive, chicken broth has been used throughout the world for centuries as a basis for flavor and health.

Ingredients: Chicken bones, celery, carrots, onions, spices. Full Recipe.

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Chicken broth is a practical and affordable addition to any diet. Broths and stocks provide powerful nourishment.

Organic chicken legs are generally a reasonable price and sometimes even cheaper than buying the whole chicken. You can leave the skin on if you like. I like to fry the chicken skins up for a tasty snack. Use the rendered chicken fat to fry with.

Organic chicken fat was traditionally considered to be very healing. This recipe is also good because you can use the poached chicken meat to make Myanmar Chicken Salad, and other recipes.

Ingredients:

• 1 whole chicken, cut up ( or about 4-5 chicken legs)
• 3 medium carrots, washed and roughly chopped
• 4 medium onions, roughly chopped
• ½ bunch celery, roughly chopped
• 1 bunch parsley, washed if sandy
• 2 T vinegar, preferably cider vinegar
• 10 whole black peppercorns
• 4-6 bay leaves

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