Beat the Winter Blues with Bone Broth


Soup and warm foods are a dietary staple during the frigid winter months. Sure, a salad may be a fresh treat for your taste buds, but stick to eating it in the spring and summer. When snow flakes are falling, it’s wiser to fill up a bowl of soup instead.

The latest craze this season is bone broth. Grandmas around the world have been brewing up pots of if for generations, and it seems like kitchen-savvy gals are finally taking notice. And how could they not? It’s tasty and not too hard to make. Plus, it has a ton of health benefits that could help boost your immune system and load up on vitamins.

So if all this sounds appealing to you, strut over to your local butcher shop, pick up some fresh ingredients, and start cookin’. Scroll down for the how-to!



1.5 lbs of bones with some meat on them (choose either chicken, veal, or beef)

2 carrots, washed, peeled, and sliced in quarters

1 tsp peppercorns

3 bay leaves, whole and dried

1 tsp salt


1. Prep all your ingredients, and rinse the bones under cold water.

2. Add the bones to a large pot, and fill it with water approx. 2-3 inches above the bones. Let it boil on high heat, removing the foam that will form at the top with a dense strainer.

3. After 10 minutes of boiling, turn the heat down to medium. Then add the carrots, peppercorns, bay leaves, and salt.

4. Cover it with a lid and let it simmer for another 1 1/2 hours, and you’re ready to start sipping!

So whether you enjoy it as it is, or use it as a base for another savoury soup, give this latest trend a try!

Style is served!

Creamy Tarragon Veggie Soup with Croutons

SoupAlright, I have a confession: this was my first time making soup! Well, my first time if you don’t count my attempt when I was 5 years old and nearly sliced my finger open. Maybe the trauma has finally worn off, or I was REALLY craving some soup. Either way, it was well worth a try because this will become a regular on my winter menu.

Creamy soups are super easy to make, and even more enjoyable to slurp on! They’re packed with with flu-fighting veggies and are consistent enough to have as a meal –especially if you add some crisp croutons. Here’s how to make yours:


2 leeks

2 medium size potatoes

1 broccoli head

3 cups low sodium vegetable stock

2 tsp dried tarragon


1. In a medium pot, add 2 tbsp of olive oil, salt and the leeks. Saute for about 5 minutes.

2. Carefully add in your vegetable stock, and salt and pepper to taste

3. Wash, chop, and peel your potatoes as well as the broccoli. Add to the pot.

4. Boil until the veggies have softened, over medium heat.

5. Using a hand blender, mash the mixture until you’re left with a thick consistency. If it’s too thick, add some water of vegetable stock.

6. Add in the tarragon, and stir. For the croutons, simply dice some bread and toast it in a pan until golden brown. Garnish soup

Style is served!