Christmas Holiday Bone Broth Soup Recipe!

Christmas Holiday Bone Broth Soup Recipe!

Posted by The Flavor Chef on Dec 15th 2017

Chef Lance Roll, The Flavor Chef, has done it again! Just in time for the holidays, he has an amazing Christmas Holiday Bone Broth Soup recipe featuring our Organic Chicken Bone Broth, cauliflower, leeks, bell peppers, fresh peas, and mint. This is a great soup for festive entertaining with friends and loved ones. It has all the colors of the season and the flavors are deep and rich. If you are in a cold climate, this soup is sure to warm you up. A good cup of our bone broth soup always warms the heart and infuses the immune system!

This weekend, visit us at BoneBroth.com and get 10% off your order total with coupon code XMASSOUP. This coupon is only good from Friday, December 15, 2017 at 12:00pm PST until Sunday, December 17, 2017 at 11:59pm PST...no exceptions!

IMPORTANT: This is the last weekend to order to receive your bone broth in time for Christmas! Also, if you're looking for a last minute gift idea, how about a bone broth gift certificate? Click here to get started!

Love is The Ultimate Spice!

PS. MAKE SURE TO READ BELOW FOR AN EXPLANATION OF OUR HOLIDAY SHIPPING SCHEDULE!


Christmas Holiday Bone Broth Soup

Yields: 6-8 servings

1/4 cup extra virgin coconut oil 6 cloves garlic, minced
1 large onion, diced 32 oz The Flavor Chef Organic Chicken Bone Broth
1 to 2 leeks, cut into half moons, rinsed thoroughly 1 head cauliflower, cut into bite-size florets, use all white parts including the stem
1 large red bell pepper, diced 1 cup peas, frozen
1 can full fat organic coconut milk 1 tsp sea salt (or more to taste)
1 bunch fresh mint, minced (less is ok if the bunch is large


Directions:

On medium to high heat in a 4 quart soup pot, add the coconut oil and the minced garlic. Cook until the garlic is light brown (this creates deep pan roasted garlic flavor) and add the diced onions and leeks.
*Chef's Tip: When prepping the leeks, use a salad spinner bowl filled with water to allow leeks to fully submerge and release any stuck sand.
Saute the onions with garlic until soft and add a few pinches of salt. When the onions are translucent, add the cauliflower. Saute them until the vegetables have begun to sweat (3 to 5 minutes).
*Chef's Tip: Try not to brown this process since we want a really white soup. You can accomplish this by adding broth or water during the process of sauteing.
Next, add the Organic Chicken Bone Broth, bring to a brief boil, and then immediately reduce to a simmer. Continue to stir occasionally and, when the vegetables are soft (15 minutes or so), puree the soup using an immersion stick blender (upright hand blender). Blend the soup until smooth. Add the can of coconut milk and taste to adjust seasoning.
In a separate pan, using a small amount of coconut oil, sweat the red bell pepper dices until soft and then add the peas. When the peas are cooked, add this mixture to the finished soup. Then to serve, top the soup with fresh minced mint.
Bon appetite!


THE FLAVOR CHEF HOLIDAY SCHEDULE

We will be closed December 25, 2017 through January 1, 2018
We will not be shipping any orders during this time so please plan accordingly

  • Orders placed by 11:59pm PT on Sunday, December 10, 2017 will ship on Monday, December 11, 2017 or Tuesday, December 12, 2017
  • Orders placed between 12:00am PT on Monday, December 10, 2017 and 11:59pm PT on Sunday, December 17, 2017 will ship on Monday, December 18, 2017 or Tuesday, December 19, 2017
  • Orders placed between 12:00am PT on Monday, December 18, 2017 and 11:59pm PT on Sunday, December 31, 2017 will ship on Tuesday, January 2, 2018 or Wednesday, January 3, 2018
  • Orders placed between 12;00am PT on Monday, January 1, 2018 and 11:59pm PT on Sunday, January 7, 2018 will ship on Monday, January 8, 2018 or Tuesday, January 9, 2018