Delicious, healthy dinner that will please your whole family. January has been all about cooking healthy meals, but not sacrificing the taste. Grassfed bone broth brings wonderful richness to this dish to warm you up on a cold day. Soup and grilled cheese sandwich is a staple dinner at our ranch, especially after a chilly day full of chores.

– 1 head of broccoli cut up into bite size pieces
– 1/2 sweet onion – chopped
– 2 medium carrots – chopped
– 2 cloves of garlic – minced
– 2 tablespoons of grassfed butter
– 2 tablespoons of corn starch
– 32 oz 3T grassfed bone broth –
– 1 cup grassfed milk and 1/2 cup shredded Cheddar
– salt and pepper to taste
– secret ingredient – 1 teaspoon of nutmeg


– Saute onion, carrots, broccoli and garlic in butter.
– Sprinkle corn starch over the vegetables and let it cook for a couple of minutes, constantly stirring.
– Slowly pour in the bone broth and milk while stirring.
– Season with salt, pepper and nutmeg.
– Simmer for 15 minutes.
– Take out 2 cups of cooked vegetables from the soup. Use immersion blender to pure the soup, put in your cooked vegetables. This will give the soup really nice texture, yet still have some whole veggies in it. Stir in Cheddar cheese.

I typically serve grilled cheese sandwiches with this soup. Recently, we have switched to sprouted bread to go with our January healthy meals. Sprouted grain bread is made from whole grains that have begun to sprout, or germinate.However, what you might think of as a grain is really a seed. With proper moisture and warmth, whole grain seeds begin to sprout into a plant.The sprouting process offers several nutrition benefits, compared to breads made from unsprouted grains or grain flours.In fact, sprouting changes the nutritional profile of the grains, making their nutrients more readily available and possibly easier to digest.

Our cows enjoy fodder sprouts every morning and the humans are enjoying sprouted bread! You can purchase sprouted bread at your local grocery store, in the freezer section.