Bone Broth Soup for the winter

A.K.A PAYA soup.

As a kid, every winter when the temperature hits low, my mom would serve us this amazing bone broth soup. It was so flavourful and aromatic. Broth, made from mutton/lamb, has been consumed as a source of nourishment for the winter throughout the ages. It is a traditional remedy across cultures for the sick and weak. A classic treatment for colds and flu. It has been proven in many research papers that bone broth aids in alleviating symptoms of the common cold, by clearing mucus, opening respiratory pathways, and providing easily digested nutrition.

It is very easy to prepare bone broth soup as it requires minimum chopping or cooking skills. All you need is a slow cooker or pressure cooker.

Lets get started-

• 500gms Mutton/lamb/goat trotters
• 250gms Root vegetables  (I used carrot/potato/onion/leeks/turnip)
• 2 chillies
• 1 star anise
• 2 green cardamoms
• 3 bay leaves
• 1 tsp ginger garlic paste
• 1 tsp jeera/ cumin seeds
• 1 tsp turmeric powder
• 1 tsp chilli powder
• 1 tsp garam masala
• 1 tsp coriander powder
• 1 tsp salt or to taste

In a slow cooker or pressure cooker add the meat, and the rest of the ingredients. To this add about 2-3 cups of water. If you are using a slow cooker, you can cook this soup for 5-6 hours on medium heat. I used an electric pressure cooker, hence I cooked to for 40mins on medium setting. Once ready, let the broth sit in for about 20mins before opening the cooker. You can strain the soup and just have it as a broth or have it along the bones and vegetables, either way its a bowlful of goodness. Serve in a bowl with bread or croutons.

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