I love soups, especially stick to your bones soup, during the fall and winter months. I treat them like savoury smoothies slipping in nutrient packed ingredients that go totally undetected by my family. No two soups are ever the same because I use whatever vegetables I have in my fridge to add to the broth and whatever other ingredients tickle my fancy as the fillers.

The bone broth base in this soup was made from our Thanksgiving turkey. Nothing wasted!

Use this as a starting point and be creative!

3 litres of bone broth
1 cup of Sprouted Rice & Quinoa Blend (I use truRoots)
1 cup of Teff
1 TBSP Miso paste
Salt & Pepper to taste

Combine all ingredients. Cover. Bring to a boil. Reduce heat and cook until all of your ingredients are done to your liking.

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