TNW × Bo And Marrow: Fall Bone Broth & Turmeric Soup
If you know anything about me at all you know I'm a huge fan of local farmer's markets. I LOVE them for all the obvious reasons (fresh veg, mindful atmosphere, local products) but beyond that, I love them because they allow me to put a face to the products I consume.
Connecting, face to face, with other people has become so foreign to me in the past few years that when I am greeted with a warm welcome from someone I barely know, it leaves a deep loving impression.
Diane of Bo & Marrow left such an impression on me this year. She barely knew me, but we were following each other on Instagram before we managed to get connected face to face at City Market (downtown Edmonton) this season. She was all smiles, warm hugs & cheerfully chatty. On my end, being my introverted self, I fell head over heals. Hah. Major girl crush.
We got to talking & I asked her what her product was all about. She explained that it was a labour of love she was creating from the ground up with her lovely man. Together, they source, chop, boil down a bunch of different bone broths. They then pouch them up in perfectly sippable packages and sell them through markets and their websites.
Take it from a girl who makes her own chicken feet stock, it's a lot of work!
These guys blew me out of the water with the varieties they offer. So we discussed working together on a recipe that would feature one of their delish broths.
I collected a mixture of veggies from my own garden & tossed in a few from Riverbend Gardens for good measure. Before I knew it, I had a soul soothing recipe on the table.
If you leave the recipe in the fridge overnight, the grains will soak of any remaining stock which makes it perfectly packable for next-day lunch. Hello bonus!
MAKES 4 SERVINGS
2 T coconut oil
1 small onion, chopped
4 cloves garlic, minced
1 C summer squash, chopped
1 C cabbage, minced
1 C broccoli, chopped
1 lime, juiced
3 celery stalks, chopped
1 T apple cider vinegar
1 ½ t salt
¼ t red pepper flakes
1 ½ t turmeric
1 t cumin
2 ½ C Bo & Marrow Beef Broth
1 ½ C ancient grains, cooked
Parsley for serving
10 MINS PREP + 30 MINS COOK
Heat the oil in a large pot over medium-high heat.
Add the onion, garlic, celery, cabbage and broccoli and cook for 5 - 6 minutes.
Add the salt, pepper flakes, turmeric, and cumin and cook for 2-3 more minutes.
Deglaze with apple cider vinegar & lime juice, then add the broth and bring to a boil.
Once boiling add the cooked grains.
Simmer over low heat for about 20 minutes for all the flavors to come together
Serve immediately with chopped parsley, or let it cool completely and freeze for later!
Note: This makes a very thick soup with lots of veggies in it, to stretch it you can always add a second pouch of broth!