TCM Soup by Margaret Lee

TCM Soup by Margaret Lee

In TCM the Lungs and Large Intestine are associated with Autumn, they are the yin & yang pairs responsible for taking in the new and letting go of the old. This time of the year is important to take care of the Lung system to avoid colds, flu and allergies especially since it has direct access to the external environment.

In #TCMnutrition, the food flavour, temperature and colour have healing properties for the body. Eating too much excess cold and raw food creates dampness or phlegm that can result in stagnation and blockages leading to imbalance.

🍁Eat less cold and uncooked foods. That means switching to warmer drinks, soups, stews and steamed vegetables.

What’s in Margaret Lee‘s soup?

Lots of onions, garlic, sweet potato, celery, kale, cherry tomatoes, oyster mushrooms, green onions, miso and bone broth.





  • 2 quarts cherry tomatoes about two pounds, stemmed
  • 1 sweet onion roughly chopped
  • 6 cloves garlic peeled
  • 2 TBSPs olive oil
  • 1 quart chicken broth **CHICKEN BONE BROTH #ftw
  • 2 TBSPs fresh herbs of your choice thyme, basil, oregano, sage, parsley, etc.
  • heavy cream or creme fraiche optional
  • Sea salt and pepper, to taste

Cheese of your choice – parmesan, romano, goat, feta, etc.
Creme fraiche or sour cream
Additional fresh herbs of your choice
Additional salt and pepper to taste

Place cherry tomatoes, onion and garlic in two roasting/baking pans and drizzle with olive oil. Roast at 400 degrees for about 40 minutes, until thoroughly browned but not charred.
Add to a stock pot along with chicken broth and simmer for about 5 more minutes.
Add herbs of your choice in the last minute and mix well.
Puree until smooth with an immersion blender.
For a creamy version, add heavy cream or mix in creme fraiche. Start with just a small amount (about 1/4 cup of heavy cream or a generous dollop of creme fraiche) and thoroughly mix into soup and taste. Slowly add more until desired creaminess is achieved.

Transfer to individual bowls and add additional toppings, to taste.
Serve with a side of toasted sourdough bread and butter, optional.

Source Fearless Eating


Quick & Easy Hot & Sour Soup

Quick & Easy Hot & Sour Soup

Who doesn’t love a delicious soup that comes together fast?  We know we do. Some weeks we can do well with meal planning and everything is a go, but it never hurts to have a back pocket soup you can throw together for lunch or dinner if you need it.  Right?

This one we decided to play a little and try some products out and we’re pretty happy with the outcome.  A traditional hot and sour soup will have soy and tofu in it however, when we use our beef and chicken broths for soups we like to keep things a solid paleo inspired meal.  In this case we skipped the tofu, had the option to add extra egg and tried out the Naked Coconuts Soy-Free Seasoning Sauce in place of soy sauce.  This soy sauce substitute is salty and rich in flavor with 65% less sodium than regular soy sauce and has no coconut taste.  It’s perfect for our low sodium broth.  Also known as coconut aminos, this soy-free seasoning sauce is enzymatically alive and made from fermented coconut sap.  Although we aren’t quite prepared to pair it with our sushi, we are absolutely on board with using it as a substitute ingredient in recipes and cutting back on soy products for our paleo and Whole 30 meals.

We also skipped chopping and shredding ginger and added The Ginger People Organic Ginger Juice to our shopping basket this time around.  It is super convenient and a super clean, delicious product.

Quick & Easy Hot & Sour Soup, makes 4 servings

  • 2 pints of BONED Chicken Broth, frozen or defrosted
  • 2 tablespoons Naked Coconuts Soy-Free Seasoning Sauce
  • ¼ to ½ teaspoon crushed red pepper
  • 8 ounces fresh shiitake mushrooms, caps thinly sliced
  • 3 to 4 tablespoons rice vinegat
  • 2 tablespoons arrowroot powder
  • 2 large eggs, lightly beaten
  • 2 tablespoons The Ginger People Organic Ginger Juice or freshly grated ginger
  • optional, scallions thinly sliced

In a large pot combine broth (heat up first if still frozen than add), soy-free seasoning sauce, crushed red pepper and 2 cups water.  Bring to a bowl over medium heat.  Add mushrooms; reduce heat and simmer until tender, about 10 minutes.

In a small bowl, whisk together 2 tablespoons vinegar and arrowroot powder.  Add to pot stirring until soup is thickened, about 1 minute.

Add egg through a slotted spoon or drizzled into pot, stir and form ribbons.  Remove from heat; let stand, covered, about 1 minute.  Pour in ginger juice or squeeze grated ginger in a small sieve release into soup (discard solids).  Add remaining tablespoon vinegar, season to taste and sprinkle with scallions for garnish.

Happy Soup Making!


Credits // Author and Photography: Suzanne Serwatuk

Chicken Broth for the Soup Soul

Chicken Broth for the Soup Soul

Soup’s on!  Soup season is here and we could not be more excited about it!  Here are a few of our favourite soup recipes straight from our kitchen to yours.

Chicken Voodle Soup

It’s not just an old wives’ tale.  Research supports the proposition that chicken soup provides health benefits – supporting the immune system and decreasing the duration and intensity of colds and flu by inhibiting migration of white blood cells across the mucous membrane to reduce congestion and ease cold symptoms.  Chicken soup contains vitamins A and C, magnesium, phosphorus, gelatin and antioxidants which are known to build strong immune systems and fight off viruses.  Fall and winter are gently approaching.  Start prepping!  This recipe for Chicken Voodle Soup by Martha Stewart is a classic with a delicious twist that will make all our Whole30, Keto, Gluten-Free and Paleo fans happy!  Make it with our free range chicken broth and it is the perfect immunity blast!


Paleo Cream of Mushroom Soup

There is a saying that says, only the pure in heart can make a good soup.  Well this soup recipe makes us feel like the Mother Theresa of soup chefs.  There is something inherently delicious about a mushroom soup.  Perhaps it’s a missing nutrient in the diet found only in mushrooms that makes us want to devour the entire bowl or just the earthy tones that only come to life in a creamy, salty base.  Regardless, this recipe is insanely good.  You probably want to double up the batch and freeze some for a rainy day.  

2 pints Boned Chicken Broth

¼ cup ghee

3 cloves garlic, minced

1 ½ pounds cremini mushrooms, thinly sliced

1 onion diced

salt and ground pepper to taste

1 cup coconut milk

½ teaspoon dried thyme

2 tablespoons coconut flour


  1. Melt ghee in a large stockpot over medium heat.  Add garlic and mushrooms, and cook, stirring occasionally, until tender and browned, about 5-6 minutes; season with salt and pepper, to taste.  Stir in onion and cook, stirring frequently, until translucent, about 2-3 minutes.  
  2. Stir in chicken broth, coconut milk and thyme and cook for 5 minutes.  (We put the frozen broth right in and let it melt in first, then added coconut milk and thyme and cooked for 5 minutes.  You can also let the broth sit overnight in your fridge to defrost if you plan to make the soup the next day).  
  3. Pour all the ingredients into a blender and blend until smooth.  Pour back into pot.
  4. In a small bowl, whisk together coconut flour and ¼ cup water.   Stir mixture into the soup until slightly thickened, about 1-2 minutes; season with salt and pepper to taste.  
  5. Serve immediately


Miso Egg Drop Soup

Worries go down better with soup.  In this case, your worries don’t stand a chance!  You’ll be too busy enjoying a delicious soup!  This recipe is super simple and makes a great breakfast, lunch or dinner.  Do not underestimate the power of soup for breakfast!  

1 pint Boned Chicken Broth

2 tablespoons Shiro Miso

½ cup baby spinach

½ cup baby arugula

Salt and fresh ground pepper, to taste

2 large eggs

¼ cup chopped green onion


  1. Bring frozen pint of chicken broth to a simmer in a stockpot.  Whisk in miso until it dissolves completely.  Gently crack egg into a small bowl, then gently slide it into the simmering broth.  Cook until the white is just set and the yolk is still runny, about 2 minutes.
  2. Add spinach and arugula until wilted, about 1 minute.  Sprinkle with scallions and season with salt and pepper, to taste.  
  3. Serve immediately.


Salmon and Corn Chowder

Rounding out our chicken broth inspired soups is a Salmon and Corn Chowder that has us hanging onto summer for another few weeks yet is hearty and satisfying enough for the chilliest of fall days.  To make your soup a little more seafood-y you can always cut the chicken in broth in half and use one bottle of clam juice in its place or even substitute the cup of water with a bottle of clam juice.  We liked that the seafood flavor was all salmon and nothing was competing with it.  This soup is perfect for Whole30 enthusiasts and anyone else that is on a see-food diet.

1 pint Boned Chicken Broth

3 tablespoons ghee

1 small onion, diced

1 tablespoon coconut flour

3 yellow potatoes cut into ½ inch cubes

1 pound skinless salmon fillet cut in 1 inch cubes

1 corn cob, cut into ½ circles

¼ cup coconut milk

¼ cup basil, thinly sliced

Salt and fresh ground pepper, to taste


  1. Melt ghee in a large stockpot over medium-high heat.  Add onion; season with salt and pepper and cook, until translucent, about 2 minutes.  Add coconut flour; cook 30 seconds.  Add broth and 1 cup of water and potatoes.  (We added the broth frozen with the water and let it melt and heat before we added the potatoes).  Bring to a boil, then reduce heat to a simmer, covered until potatoes are tender, about 10-12 minutes.  
  2. Add salmon and corn to pot.  Cook covered until salmon is opaque and corn is tender, about 3 minutes.  Remove from heat.  Stir in coconut milk and basil.  
  3. Serve immediately, season with salt and pepper to taste.  


Enjoy these recipes and let us know how you liked them.  We hope our chicken broth fills your soups and souls all fall and winter long.

Credits // Author and Photography: Suzanne Serwatuk

Vegan by Boned broth at the Veg Expo 2017

Vegan by Boned broth at the Veg Expo 2017

Where will you be this May 28th 2017?

We will be at the Veg Expo 2017, showcasing our Vegan Broth.  For those looking to get crazy protein from plant sources, this is your broth!  With 20 grams of Hemp hearts and red lentil protein per container, you can’t help but feel satiated.  Vegan broth by Boned broth is 100% preservative-free, and delivers amazing levels of fibre, Iron, and even Vitamin A!

The Veg Expo is a day of celebration where we introduce new, innovative, inspiring products and services that you can implement into your lifestyle and meet others that share their passion. 

VEG EXPO is a day for the entire family to enjoy with an interactive kid zone, cooking demonstrations with local celebrated chefs, information on locally sourced foods and products, explore innovative sustainable transportation options on the market, take a break in our ‘vegetation lounge’, enjoy free samples and giveaways plus get inspired by a natural vegan body builder showcase.

Learn more about Veg Expo here