Ingredients:
1 lb pork ribs, each rib separated (for pescatarians, use Atlantic salmon)
2 Tbsp coconut oil
2 inch long ginger
1 large tomato, cut in quarters
1 large onion, diced
1 tap minced garlic
Variety of vegetables: 2 cups green beans, white daikon radish diced, pack of baby bokchoy
(other suggested vegetables: broccoli, jicama, kale, organic spinach, asparagus, eggplant)
½ cup lemon juice or juice of 3-4 lemons (or green star fruit, need to be sour, pink star fruit is sweet)
2 tsp Peachy herbs
Salt and pepper to taste
3-4 cups water
In a large soup pot, heat oil, add ginger, garlic onion and ribs, cook for 3-5 minutes, until ribs are golden. (The broth will be a tastier bone broth if you have the time to let it simmer longer, like an hour.)
Add tomatoes, lemon juice and water, let simmer for 20 minutes.
Add green beans and radish, herbs, salt and pepper, let simmer for another 12 minutes.
Lastly before serving, add bokchoy or any green leafy vegetable, let it wilt for a few minutes and serve.
PS:
When I make this soup for the family, I use a whole pork rib rack or a couple packs of pork neck bones, which lately is not easy to find.
Obviously, the above additional ingredients are doubled, or even tripled.
Our family loves this soup extra sour, so we have additional lemon juice at the table.
They cannot eat this without steamed rice.
It’s your choice to serve it with rice or not.
I also add additional greens, especially kale, spinach and dandelion greens, which makes this soup highly nutrient dense!
I’m thrilled to see our little girls love this soup mixed with rice, a high protein bone broth with floating herbs rich in minerals, vitamins and protective phytonutrients.
Comments