The weather is treating us kindly this week so we’re making the most of the last rays of sunshine and getting out at every opportunity! But you can feel the cooler snap in the wind and its making us get ready for a little hibernation, roaring fires, crispy leaves and cosy homemade soups. We’re slightly obsessed with the Hemsley+Hemsley cook book at the moment, and we’re reminded how good a bone broth is for us. It really should be the basis of every soup you make and its surprisingly simple and cheap to make. Bone broth is so good for us as the bones are super rich in proteins and minerals. It supports detoxification and digestive health and is an all round winner when it comes to health and well being.
HOW TO MAKE BONE BROTH.
- Reserve the carcass from your roast chicken (preferably organic) or ask your local butcher for a load of bones and carcasses.
- Chuck in a pot with any leftover veg, use up your ends and unwanted parts or anything you’ve got lying around in the fridge. Onions, leeks, carrots, celery.
- Add a bunch of herbs plus a lemon cut in half.
- Cover with water and cook for at least 6 hours for chicken and even up to 12.
- Use in the below recipes in place of stock cubes or freeze in batches for use later.
OUR FAVOURITE NOURISHING SOUPS FOR AUTUMN.