Beyond Broth: Nourishing Homemade Paleo Soups

Did you know that store-bought soups and broths are full of neurotoxins, artificial flavors, trans fats and other nasty chemicals?

Have you ever looked at the ingredients on a can of Campbell’s or Progresso soup? If not, you’d be HORRIFIED.

This is why it’s important to learn how to make your own broths and soups at home. REAL homemade broths are a staple of all traditional cuisines. They are a nutritional powerhouse, packed with nutrients that help a wide range of health issues including digestive problems, bone health, joint health and mental health.

Everyone who walks through my door in my nutritional therapy practice, walks out the door learning about broths. EVERYONE.

And that’s why I’m thrilled to have a new e-book to offer to my clients!

Beyond Broth is written by Dr. Jill Tieman of Real Food Forager. Dr. Tieman is a chiropractor and clinical nutritionist who specializes in gut-healing protocols such as the Gut and Psychology Syndrome diet (GAPS) and the Specific Carbohydrate Diet (SCD).

Her new e-book is designed not just for those on healing diets but for anyone looking to learn how to make broths, stock and soups at home.

What You Will Learn

The first and foremost thing you will learn is that making stocks, broths and soups is REALLY easy. All the recipes follow a simple formula and almost all of them are designed to be made in 30 minutes or less.

Here’s a few more things you will learn book:

Why broth is a super food
The difference between bone broths and bone stocks
How to make basic broths and stocks from chicken, beef, fish and vegetables
How to make soups from almost any vegetable

A Sample Recipe

Asian Mushroom Soup

Ingredients:

1 quart chicken stock or beef stock
8 ounces shiitake mushrooms cleaned and sliced
1 small onion chopped
1 medium leek chopped
2 stalks scallions
2 small clove garlic minced
1 inch ginger peeled and minced
2 TBSPs coconut aminos
salt and pepper to taste
ghee or butter for frying

Directions:

Heat a large fry pan and add ghee
Saute the onion and leek until soft
Add the garlic and ginger just to heat up
Remove from fry pan to a bowl
Saute the mushrooms in a fry pan until soft and take off heat
In a 3-4 quart pot heat the chicken or beef stock to a simmer
Add the coconut aminos, onions, leeks, ginger and garlic
Season with salt and pepper
With an immersion blender puree the mixture but leave some pieces of the mixed vegetables
Add the mushrooms back in and stir them in
Serve

Prep time – 20 mins
Cook time – 10 mins

Order Beyond Broth Now!

Click here to learn more and order.

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Yum

About the Author

Craig Fear is the creator of Fearless Eating and the author of three books, The 30-Day Heartburn Solution, Fearless Broths and Soups and The Thai Soup Secret. After years helping clients with digestive issues, Craig decided to pursue writing full-time. He intends to write many more books on broths and soups from around the world! Click here to learn more about Craig.

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