Spring Stock

Winter is almost over and a great way to transition into Spring is with soups! So many nutrients! Also soup is amazing for making ahead for easy weeknight meals and goes to work in your lunch bag, too. Here is the first step to any good soup: how to make the broth - your pick of chicken beef, lamb or vegetable. Seasonings can be changed to add for example cumin or cilantro to your taste, but here is the basic recipe to build on. Spring food is all about stir frys and salads, soups are a nice way to transition away from the starchier winter veggies.
Cooking time/temp: 
4 to 5 hours - it will simmer all afternoon!

4 - 5 lbs of hormone and antibiotic free chicken /or grass-fed beef or lamb and the bones 

Seperate and roast the bones first - the flavour will be unbelievable!

*vegetarians - please skip the meat ingredients and bones, the stock can be delicious wih the veggie ingredients - but do roast your veggies first for a tastier result : )


enough cold water to cover bones and/or veggies in the soup pot

1 - 2 tbsp raw apple cider vinegar

2 - 3 onions, coarsely chopped

2 - 3 carrots, coarsely chopped

2 -3 celery sticks, coarsely chopped

Your favourite herbs (parsley, thyme, oregano, cilantro, etc...)

Sea salt and whole black peppercorns (to taste)

2 bay leaves




1) place roasted bones and/or veggies in large pot and fill with water to cover ingredients by one inch

2) add meat and bones, onions, celery, herbs, salt and peppercorns, bay leaves and apple cider vinegar (the vinegar will help leech calcium from the bones into the stock)

3) Bring to a boil and then reduce to a 5 hours minimum simmer - add a little water occasionally if needed

4) Strain stock into a second large pot for use with any of our spring soups