Mutton/Chicken broth recipe (Scroll down for Vegan Bone Broth Recipe).

Ingredients: Servings 4
Pieces of mutton with bone or carcass of chicken (whole)
Garlic cloves smashed
Carrots cut into chunks
Onions cut into chunks
3 tabsp of apple cider vinegar
2 bey leaves (tej patta)
Sea salt and pepper to taste

Use boiling method, DON’T PRESSURE COOK; which means you need to slow boil this recipe for a while at least 2-4 hours till done. Seprate broth from meat and bones and strain, drink just broth.

Vegan Bone Broth Recipe
4 tablespoons neutral oil like avocado, cold-pressed
2 cups celery, finely chopped
1 cup beetroot thinly sliced in strips
4 cups mixed of fresh chopped spinach and leafy green
1 bay leaf
2 tablespoons tamari or shoyu soy sauce
¼ cup organic light miso paste
1/4 cup fresh parsley, roughly chopped
12-16 cups of water or vegetable broth
Can also use turmeric and onions, but its optional



  1. In a large soup pot, sauté celery in oil over medium-low heat. (If you’re adding turmeric, onion and garlic, add them now as well).
  2. Once celery is tender – about 5 minutes – add bay leaf, beetroot, water or veggie broth and soy sauce. Increase heat to medium flame and cover the pot.
  3. Bring to a near boil and reduce heat to low, letting broth simmer for about 45 minutes. Add spinach and leafy green, parsley and miso paste, stirring until miso dissolves.
  4. Strain off vegetables and use broth. Serve with vegetables for a light soup.
  5. Bone broth is actually simmered for as long as 24 hours or 16 or 8 hours. Once the broth is ready, add miso paste just before serving.
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