Monday, February 19, 2018

Turmeric-Ginger Bone Broth

Source: nourishingmeals.com
Course: Soup or Stew
Cuisine: Unclassified
Main Ingredient: Chicken
Prep Time: 10 min
Cook Time: 1 hr 30 min
Total Time: 1 hr 40 min
Yield: 8 ounce
Serves:

Ingredients
  • ½ cup turmeric, fresh roughly chopped
  • ¼ cup ginger, fresh roughly chopped
  • ½ cup green onion roughly chopped
  • 3 whole celery stalk roughly chopped
  • 1 whole carrot roughly chopped
  • 4 whole radish roughly chopped, including greens
  • 1 whole parsnip roughly chopped
  • 1 whole squash, yellow roughly chopped
  • 1 whole onion roughly chopped, including skin
  • 4 clove garlic roughly chopped
  • 14 cup cilantro
  • ½ whole lemon juiced
  • whole chicken bones
  • 1 tablespoon black peppercorns
  • 2 whole bay leaves
  • 2 teaspoon salt
  • 2 teaspoon cumin, ground
  • 1 tablespoon ACV
  • water preferably filtered


Directions
  1. Combine all ingredients in the instant pot and cover with water, not exceeding the max fill line.
  2. Close cooker and bring to high pressure, cooking for one hour. Allow pressure to release naturally.
  3. Strain broth from veggies and bones. If desired, remains can be reused for a second batch which can be combined with the first so both are equally strong.
  4. Serve hot.
  5. Can be refrigerated for 5-6 days or frozen.

Nutrition Estimate per Serving
  • Net Carbs: 0g
  • Calories: 50
  • Protein: 9g
  • Carbohydrate: 0g
  • Fat: 0g
  • Fiber: 0g

Projects & Goals

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