Bone broth has widely been referred to as “nature’s multivitamin”… and for good reason. It makes for a hearty, nutritious, and cancer-killing soup that has been a kitchen staple for hundreds of years. Yet it has notably gained popularity with this generation’s cooks and health & fitness enthusiasts.
And why is that? Perhaps because it’s PACKED with 19 amino acids, nutrients like glucosamine, minerals, electrolytes, and collagen.
Another incredible benefit of bone broth is the healthy gut boost it provides… which, as we now know, supports about 80% of the immune system.
The collagen/gelatin and the amino acids proline, glutamine, and arginine in traditionally-made bone broths help seal the openings in the gut lining and promote gut integrity.
Watercress, cauliflower, onion, and garlic help the liver to produce more glutathione. Often referred to as the “master antioxidant,” glutathione is a combination of three simple building blocks of protein or amino acids − cysteine, glycine, and glutamine.
Watercress is also a great source of omega-3s and has been shown to reduce chronic inflammation. This cancer-busting watercress soup recipe is a great dish for the whole family!
Short on time?
Substitute the bone broth for Bone Broth Protein.
Enjoy the recipe! After making it, I’d love to hear how you like it in the comments below!
- 4 cups bones (organic & grass-fed!)
- 5 cups water
- 1 tablespoon apple cider vinegar
- ⅔ cup onion, chopped
- 2 cups cauliflower, chopped
- 1 cup peas
- 2 cups potatoes (or sweet potatoes), chopped
- 2 cups watercress leaves
- ¼ cup chives, chopped
- ½ teaspoon salt
- ½ teaspoon pepper
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- Add 4 cups of bones to a pressure cooker. Then, cover the bones with water and one tablespoon of apple cider vinegar.
- Cook the bones on high pressure for 6 hours.
- Drain the liquid from the bones. Then, pour the broth to a pot on the stove on medium heat.
- Add the chopped onions, chopped cauliflower, peas, chopped potatoes, watercress leaves, salt, pepper, garlic powder, and onion powder.
- Simmer the contents of the pot for 30 minutes. Stir the soup occasionally.
- Serve hot and garnish with chopped chives.