Sometimes, going gluten free for some simply isn’t enough.
I had been gluten free for several years and was still experience several health issues. Mainly, severe pain that would never go away. After exhausting what I thought was every option, I heard about bone marrow.
Several cultures around the globe value the medicinal properties of bone marrow and believe that it can help the gut.
Desperate to try anything that may help, I went to a local health store in Montreal (Tau Market) and acquired the bones. At first, the idea of consuming this (was to me) absolutely repulsive. The bones when removed right from the package are not the most appetizing thing to look at, however, once they begin to roast, the smell is amazing.
Convinced that I could not just eat the marrow as is, my mother suggested putting it into a soup, a vegetable soup.
She took a bunch of vegetables, drizzled olive oil on them, roasted them, and made the soup. It was absolutely delicious.
One of the first things I made when moving to Virginia was this soup. It is a wonderfully healthful soup, as well as a hearty winter soup. Even though the winter in Virginia is nothing like it is in Canada, it is still a great soup to have whenever you are feeling a tad cold.
The prep time for this soup is around 1.5-2 hours but I promise it is worth it.
Bone marrow- It may be difficult for you to find marrow- call your local grocery store, butcher, and or health store and I am sure you will be able to find it.
Chicken Stock- You can use whatever type of chicken stock you choose, I tend to use low-sodium.
1 small yellow onion
1 small cauliflower head
2 white potatoes
1 sweet potato
Cream- Light cream is fine but use your judgement!
Begin by roasting the bone marrow- I use three bones if they are sizable, 5 if they are small. The marrow should be roasted for a minimum of 30 minutes. The bones will begin to have an aroma as well as turn a lovely golden color when ready.
While the bones are roasting, peel the onion, carrots, potatoes and chop up the cauliflower. Coat all of them in olive oil.
Line a baking sheet with tinfoil and set the oven to bake at 375. Once the oven is pre-heated, place the vegetables on the baking sheet and bake for 1 hour. After one hour, if the vegetables still are not soft enough, continue to bake for 15-30 mins – if you do this, make sure to watch the onion and cauliflower as you do not want them to burn.
While the vegetables are baking, the marrow will be ready. Take out a pot and pour the box of chicken stock into the pot and then place the bones inside. The properties of the marrow (and the marrow itself) will blend into the chicken stock.
Once the vegetables are soft and ready, you will need a blender. Blend the vegetables and the stock (along with the marrow). This will puree the vegetables and form the soup.
In a soup pot, pour the blended mix into the pot and stir in the cream. If the soup is still too thick, you may add more water. The final step is to spice the soup with smoked paprika. Let the soup sit for 20-30 minutes on a low heat and then it will be ready to serve.