Potato & Leek Soup 
Good to know: Meat Free, Gluten Free, Vegan Friendly*, dairy-free
Serves: 4 Cups | Prep Time: 10mins | Cooking Time: 25mins
Instead of Bone Broth, you can make your own vegetable stock. Simply boil carrots, onions, garlic and herbs in 2L water for 1 hr. Strain and freeze for when needed.
Ingredients
3 Leeks, finely chopped white part only
3 Potatoes Peeled and cubed
1 Onion Chopped
4 garlic cloves chopped
4 Cups Bone Broth or Vegetable Stock
1/4 Cup Cream or Non-Dairy Alternative
3 tbs Oil
1/2 tsp salt
1/4 tsp Cayenne pepper
Method
Heat the oil in a 2L pot over medium heat. Add garlic, onion, and leeks. Cook until softened (about 5 minutes). Add potatoes, salt, pepper, and cayenne. Stir ingredients together, cover pot and cook an additional 5 minutes, or until potatoes begin to soften. Add broth, stir and bring to a boil. Reduce heat to a slow simmer. Cook until potatoes are completely soft (about 10 minutes). Ladle soup into a big food processor or blender. Blend until pureed and return to pot. You may have to work in batches, depending on how big your appliance is. Once pureed, soup is returned to the pot. Reduce heat to low and stir in cream. Cook for an additional 3-5 minutes or until hot.
Basic Chicken Bone Broth
Bone broth is making a huge come back. You can find it in your local butchery or grocery shop these days. The principle is simple; cook the bones long enough to release the collagen to form a wholesome broth. Collagen is an essential protein that helps improve skin, joints, gut lining and bone health.
Pro Note: Keep a ziplock bag in your freezer and pop in any left over chicken bones, like a rotisserie chicken. You want the bones with lots of cartilage, like the wings, thighs and drum sticks. Once the bag is full, make the stock. Also keep leftover onions, garlic, carrots and celery to flavour your broth. You can freeze it in the same bag.
Serves: 2L | Prep Time: 5mins | Cooking Time: 45 – 8 hrs*
Equipment needed: Pressure Cooker, Slow Cooker or big 3L Pot; Sieve; Cheese Cloth; 500ml Plastic storage containers x 4
* This can be made in a slow cooker, pressure cooker or just a pot on the stove. Key is to cook it long enough to release the proteins.
Ingredients
1kg Chicken Bones or Chicken Wings
1 onion, skin on and cut in half
1 head of garlic or 10 garlic cloves, cut in half
1 1/2 – 2 L Water
1 tbs Apple Cider Vinegar
1 tsp Salt
1 tsp Black Pepper
1 tsp Tumeric
* You can add your own flavour variants here like rosemary, thyme, celery and even chillies. If you keep the flavours neutral you can always spice it up later.
Method
Browning the chicken: this will add flavour to your broth.
Set the oven to grill at 180°C
Sprinkle the chicken with 1/2 teaspoon salt and 1/2 teaspoon pepper.
Grill until you see nice brown areas, about 10minutes. Careful not to let it burn!
Slow cooker and stovetop method
To get the most essential proteins, you need to cook the bones over a low steady heat for 8 – 12 hrs. Best to start in the morning and keep an eye on it. Top up with liquid if you see the levels dropping. You can use a slow cooker overnight, it will keep the temperature steady and warm till morning. Place all your ingredients in the cooker or pot. Fill up with water to the max level. Do not exceed this level.
Stove Top: Bring the liquid to a boil and then down to a simmer. Cook for 8 – 12 hrs on low
Slow Cooker: Set to high for 12 hrs and to keep warm for 2hrs | Allow to cool before you handle it.
Straining and Storing
Some fat might gather on the top. You can wait for it to cool and then simply scoop it off. Using a fine sieve or cheese cloth, strain the liquid into a big bowl. Pour into 500ml storage containers and freeze until needed.
Uses
This is a wonderful addition to any soup. You can also add to pasta sauce or even heat up a cup and enjoy in the morning.
Immune Building Chicken Soup
Nothing heals you like a good cup of chicken soup. This hearty recipe builds a strong immune system, picks you up when you are feeling down or just feel like a warm hug for your tummy. Grab a fresh loaf and dunk away!
Good to know: Gluten Free, Immune Building, Easy
Serves: 4 cups | Cooking Time: 20mins
Ingredients
2 Cups Cooked Chicken
4 Cups Chicken Bone Broth
2 tbs Butter, Ghee or Olive oil
1 tsp Crushed Garlic
1 tsp Crushed Ginger
1/4 tsp Tumeric
1 tsp Thyme Leaves
1 tsp Tarragon
100ml Cream /Non-Dairy Alternative
Salt & Pepper to taste
Method
Fry the garlic and ginger in the ghee/butter. Add the spices and fry for 2 min. Add herbs and lightly fry for 1 min. Add the chicken and broth. Let it simmer for 15 min and then add the cream to cook for another 5 min. Let is cool and season to taste. Sprinkle with fresh thyme
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