June Is Soup Season

Hello, tender friends!

I know June doesn’t seem like soup season, but it is this year!

We harvested 14 heads of broccoli and 5 heads of cabbage last week. One family can only eat so many cruciferous vegetables in a week, so I used my bone broth base and revamped my broccoli soup recipe to freeze a bunch of batches for crisp fall days. I love bottling up some of God’s pharmacy and freezing it for the future.

One of the enhancements to my old soup recipe is using this magical garlic blend from Pinch Spice Market.

While we’re fortunate not to have any vampires around, this blend would scare them off if we did. It’s simply the best garlic blend we’ve ever had.

All of Pinch Spice Market’s spices are organic and fair trade, and their home base is in Kentucky. While they source spices from all over the world, I love that they’re a family-owned, U.S. based company.

If you want to explore their array of spices, here’s the link: https://pinchspicemarket.com/?srsltid=AfmBOoqe2xBqYybvGmoXJiK7DXS3iPV-gz6tRYJbottfEdthR08nnP6I

If you want a $5 credit on your first order, comment with your email address and I’ll send it to you!

Ok, get your stock pots out and let’s get to the new and improved recipe.

Ingredients

Bone broth (I used a venison/chicken bone blend for this, but there is no bad bone broth)

2 heads of fresh broccoli

2 large onions

1 stick of butter (I used Kerrygold unsalted for fear of oversalting since I make my broths pretty salty).

7 large carrots

Salt (to taste)

Pepper (to taste)

Buffy blend (to taste)

Fresh dill (to taste)

What to do:

1. Peel and rough chop the carrots and onions.

2. Rough chop the broccoli, including the stems. Stems are great for soup.

3. Saute (I can never get the accent to show up on here-sorry!) the carrots, onions and broccoli in the stick of butter with a dash of salt and pepper to taste, and three bay leaves at the bottom so that they’re covered in the liquid from the butter and the vegetables. Put the lid on and saute at medium high heat for about 20-30 minutes. The carrot and broccoli don’t have to be totally soft, but they should be somewhat soft. Scrape the veggies off the bottom of the stock pot every few minutes to prevent burning.

4. After the veggies have cooked down down due to the sauteing, pour enough bone broth into the stock pot to just cover the vegetables.

5. Put the lid back on and cook at about the same heat for about another half hour. The vegetables don’t have to be totally soft, but they have to be soft enough to blend up with the immersion blender.

6. Add fresh dill. (This is optional, but we had a lot to use up from the garden.)

7. Turn the heat off and add the bulb of fresh garlic. The soup is hot enough to cook it even after the heat is off.

8. Once cool enough, blend with the immersion blender.

Enjoy!

If there’s any interest in exploring more spice blends, please let me know!

Okay, that’s all for today, tender friends! Thank you for stopping by, and thank you for sharing!

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