This is a favorite recipe for winter-time. I often pick out a basic recipe and then adapt it to what I want and like. I am not an exact science person when it comes to cooking and definitive measurements of anything. So I will do my best when giving you approximate measurements for the ingredients I use. Please feel free to adapt all of my recipes to your own taste.
I have included a concluding note about food intolerances, as optional reading.
3 quarts of Beef Bone Broth (Prepared in advance, see below.)
8 medium potatoes, chopped
3 stalks of celery, chopped
3 large carrots, chopped
1 medium onion, chopped
1 heaping Tablespoon of ground garlic
1 Can (13-Ounce) of Coconut Milk (I use Native Forest brand)
Himalayan salt, to taste
Pepper, only if desired
Side Dishes (To Sprinkle On The Soup)
1 Pound Turkey Bacon. Chop to small bite size or diced, before frying
1 cup grated Cheddar Cheese (side dish)
I boil my own beef bones down to make broth. I put the beef bones into a pot, fill it with water, add a 1/2 cup of Bragg’s Apple cider vinegar to draw out the nutrients from the bones, put it on the propane cook stove until it boils. Then I transfer the pot to the top of the wood stove to simmer for two or three days, As it simmers, I add more water as needed. When I’m ready to use the broth, I strain it through a wire mesh strainer lined with a flour sack material dish towel. I then use the strained broth in my soups. This can all be done well in advance and can be frozen, until needed.
Peel and chop potatoes to 3/4 inch,
Peel and dice carrots
Add both to approximately 3 quarts of broth in pot on our regular propane stove
Add Himalayan salt and pepper to taste.
Boil until potatoes and carrots are tender.
While potatoes and carrots are boiling in the broth:
Chop onions, garlic and celery and stir fry them in coconut oil.
When onions, garlic and celery are translucent add to the boiling broth and let everything simmer for about an hour or more, to merge flavors.
Use a blender to blend the all of soup until it is a smooth creamy texture. Depending on the size of your blender this may take several batches of blending to blend all of the soup. I add the whole can of coconut milk and cream to one of the batches.
I pour all the blended batches into one large ceramic bowl and then with a spoon stir up all of the batches until the coconut milk and cream batch is mixed thoroughly with the straight batches of blended potatoes mixtures.
Note: Prepare the beef bone broth at least one day in advance. The potatoes should be thoroughly cooked, to the point that they crumble apart and become creamy. The carrots must be cooked through so that they can be blended.
We serve the soup hot with side dishes of grated Cheddar Cheese and fried diced pieces Turkey Bacon as well as with dairy and yeast free biscuits, or crackers, and chives. Anything that would enhance it for you. I like to eat my soups with slices of avocado. The side dishes are optional, and intended to be sprinkled over the top by individual dinner guests, to their personal taste.
Closing Note on Food Intolerances (Optional Reading)
During the past four years, I discovered that I have some very strong food intolerances to: yeasts, all milk products, eggs, bananas, blueberries, cranberries, mushrooms, whole wheat, sugar cane, coffee bean, crustaceans and mollusks, radish and sesame seed. Many of these I already knew that I had an aversion to my whole life. My daughter also has food intolerances to many of these same foods. Also, we don’t wish to eat any packaged foods with all of the additives, sugars, corn syrup, soy, MSG, dyes, preservatives, etc. So we have been on a journey of learning how to cook and bake from scratch, especially without milk products and eggs. I do miss not being able to eat eggs, butter, yogurt, and ice cream. I am going to start giving you some of the recipes that I have adopted and adapted for our family’s use.
I want you to know that my cooking skills have developed more in the past five years than at any other time in my life. (No wonder, I didn’t like food much because I often didn’t feel well after eating, because I had these intolerances and I had a diet high in dairy.) Also, I was not one who enjoyed being in the kitchen much but, now that I feel better, I rather enjoy cooking, baking, and eating. – Avalanche Lily