The small addition that changes everything
Everyone has a favorite soup. Maybe it's your mother's tomato soup, a hearty lentil soup for cold days, or a light vegetable soup made with whatever you find in the refrigerator. Whichever soup it is — there is one simple addition that makes it richer, creamier, and more nutritious without changing the recipe: a few spoonfuls of bone broth at the end.
The beauty of it is that the flavor of your soup remains recognizable. No overpowering meaty taste, no sudden change of direction — just more depth in the background, a rounder finish, and a soup that keeps you full for longer.
Why add it at the end?
Our bone broth is slow-cooked for 32 hours and naturally contains collagen, gelatin, and minerals. By adding it 5 minutes before the end of the cooking time, you preserve all those nutrients — they would otherwise break down during prolonged cooking. This way, you get the full benefit of broth simmered for days in every bowl of soup.
The basic tip (works for every soup)
- Vegetable, lentil, tomato, or any other soup — add 2 to 3 tablespoons of HANT bone broth per person, 5 minutes before the end of the cooking time.
- Stir well and let it simmer gently.
- For extra creaminess: add 1 teaspoon of HANT marrow fat or 1 tablespoon of HANT olive oil.
That's it. No other recipe needed.
Three soups you can upgrade right away
Tomato soup Add the broth after blending. Finish with a splash of HANT olive oil and some fresh basil — the acidity of the tomatoes becomes milder and the flavor more rounded.
Lentil soup Bone broth and lentils are a golden combination — the gelatin makes the soup extra creamy without cream. Finish with a pinch of cumin or paprika.
Vegetable soup Whether you use pumpkin, carrot, leek, or courgette — a spoonful of broth brings out the story behind the vegetables. For extra smoothness: add a splash of olive oil just before serving.
Tips & variations
- For babies — use 0.5 to 1 tablespoon per portion instead of the adult amount.
- Quick lunch — no time to make soup? Simply heat 1 tablespoon of broth with hot water, salt, and pepper. Ready in 2 minutes.
- Leftovers — cooked vegetables from yesterday? Blend them with some broth and you have a new soup.
Storage
Soup with bone broth keeps for 2–3 days in the refrigerator. You can freeze it in portions — use an ice cube tray for baby portions or small glass jars for lunch portions.
Did you make it?
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