Chicken Bone Broth Soup


3-5 pounds of soup bones*

Water (enough to cover the bones)

1 tablespoon raw apple cider vinegar

* Note: ask at your local butcher shop. Soup bones are usually very cheap, if not free!

- In a stock pot, add the soup bones and enough water to cover. Add apple cider vinegar.

- Bring to a boil, and then reduce to a simmer for 24+ hours.

- After about 24 hours, strain the stock into mason jars. Set them in the fridge to cool. - -

- Skim off the fat that rises to the top, and close tightly with a lid, or put in ice cube trays for quick use.

- Keep in the fridge for a few days, or for four to six months in the freezer.

If you would like to make a chicken soup, add a quart of your stock to a pot with your
favorite vegetables. You can add tomatoes, celery, carrots, leeks, potatoes, sweet potatoes, yams, turnips, etc. Bring to a boil, and then simmer until the vegetables are soft. Once the harder vegetables are soft, you can add chopped leafy greens like spinach, Swiss chard, or kale, if desired. Add sea salt and pepper to taste. Top with fresh herbs like parsley, basil, dill, oregano, rosemary, etc.

  • Caro Doss



2 tablespoons coconut oil

2 teaspoons curry powder

1 butter nut squash, peeled,seeded, and cut into small pieces

1 large sweet onion, cut into eighths

1 inch fresh ginger root, chopped

3 cups vegetable broth

1 can coconut milk

3 tablespoons fresh cilantro leaves,chopped

Heat oven to 425° F.220°C. Mix coconut oil and curry in a large bowl. Add squash and onions and toss to coat. Spread vegetables onto a 17” x 11” roasting pan. Bake for 25 minutes, until vegetables are golden brown, stirring occasionally.
Next add the roasted vegetables, ginger, broth and coconut milk in a 4-quart saucepan over medium-high heat. Bring mixture to a boil. Reduce heat to low and cook for 10 minutes.

  • Caro Doss



2 tablespoons extra virgin olive oil
1 onion, chopped
2 (medium to large) fennel bulbs, stems removed and diced
2 large apples (peeled, cored, and diced)
1 liter homemade vegetable broth
2-3 sprigs thyme

Heat extra virgin olive oil in a large pot. Sauté onion over low or medium heat for 10-15 minutes until soft and almost browned. Add fennel and apples. Cook for 5-10 minutes until they start to soften or brown. Add vegetable stock and thyme. Simmer for 10 minutes. Puree the soup in small batches in a food processor or blender until smooth and creamy. Reheat the soup before serving

  • Caro Doss


4 cups fresh corn kernels or frozen corn kernels
2 cups almond milk
1 small avocado cut into chunks
1 teaspoon ground cumin
1/3 cup coarsely chopped red onion
1/2 teaspoon sea salt
2 tablespoons nutritional yeast
1/4 cup corn kernels for garnish

Combine 4 cups corn, almond milk, avocado, cumin, chopped onion, salt, and nutritional yeast, to a high speed blender. Blend well. Pour the soup into serving bowls. Garnish with 1/4 cup corn kernels.
Optional: Add 4 oz/115gm of animal or plant-based protein.

  • Caro Doss




  • 1 tablespoon extra virgin olive oil 1 teaspoon cumin seeds
  • 1 small onion, chopped
  • 1 red pepper, chopped
  • 1/2kg carrots, peeled
  • and chopped
  • 3 cups broth (chicken or vegetable) or water
  • 2 to 3 large oranges, juiced


Create your soup base. To a large pot, add extra virgin olive oil over a medium heat.

Add cumin seeds and sauté until fragrant (about 1 minute).

Add chopped onion and red pepper. Sauté until soft (about 2 to 3 minutes). Assemble the soup.

Add your carrots and broth (or water). Allow the soup to come to a boil. Then lower the flame to a simmer for about 10 to 15 minutes. When the carrots are tender, turn off the flame and add your orange juice. Stir until well incorporated.

Make it creamy. You can use an immersion blender to thicken the soup, or place the soup in a blender in batches to your desired consistency. Add organic coconut milk if you would like your soup to be a bit more creamy.

  • NGS Team