Leah and I have this for lunch almost every day! Its just so yum! The more flavorful and jazzy the ferments, the better. To be honest, I’m not a huge fan of either broth or ferments, but I Love them when they are together! I like to use my own homemade carrot/beet/ginger/garlic ferment, and it adds such lovely flavor! This soup can be as simple or complex as you desire – just keep your bone broth and fixin’s on hand, and you are good to go! 🙂
Bone Broth – I prefer Pressure Cooker Bone Broth
Leftover meat/canned fish
Seasoned Ground Meat
Fermented Veggies – Store bought is fine – just make sure it is flavorful and preferably raw
Leftover cooked veggies (steamed, roasted – starchy or non-starchy…)
Use whatever you prefer:
Sea Salt and Fresh Chopped Herbs to Taste
Coconut Aminos, Apple Cider Vinegar, Grated Ginger, Horseradish, Coconut Cream, Crumpled Nori Sheets…
1. Heat the broth to a simmer in a small sauce pan.
2. Place all the desired ingredients in whatever size soup bowl you want.
3. Cover the ingredients in your bowl with hot broth. Stir, taste, and adjust the sea salt and seasonings as desired. If your ingredients are cold – it will cool the broth off. I don’t mind this, but if you wish, you could add all the ingredients except the ferments into the broth to bring it to a boil. Add the ferments after it is back in your bowl so that it stays (more) raw. 🙂
This recipe was shared at Paleo AIP Recipe Roundtable. 🙂