Homemade: Roasted Garlic and Sweet Potato Bone Broth Soup

January 8, 2021

Bone broth, traditionally made by simmering bones from cattle or chicken, might just be the perfect hearty and nutritious drink we all need to push us through to the coming new year. 

Our parents gave us chicken soup when we were sick for good reason. The University of Nebraska studied why this is, and it turns out a number of ingredients in the soup have beneficial compounds that are anti-inflammatory which help to normalize our immune function and keep us healthy.  These released compounds play large roles in helping to regulate our immune system, support our digestive system, lubricate our joints as well as nourish our hair, skin and nails.  

Bone Broth also contains gelatin, which supports the digestive system by inhibiting certain inflammatory markers throughout the GI tract, helping to repair and strengthen the intestinal wall. 

For athletes out there, and those suffering from arthritis, the collagen in bone broth has been shown to help with joint discomfort, as well as shown promise in treating those with osteoarthritis. As a beauty aid, this same collagen not only can increase skin’s elasticity, but studies have found it may help decrease cellulite! 

Not only is bone broth great for sipping in a mug, but it’s also fantastic for using in soups and stews or anywhere else you would use any type of rich broth.  

Try our Roasted Garlic and Sweet Potato Soup with Beef Bone Broth using your leftover bones from NIKU Farms meats!  It’s easy, delicious, great for your immune system, and perfect to make in large quantities for this winter season.  


A quick and easy soup to make using a few pantry ingredients along with your own homemade beef bone broth.  


For the Soup:

For the Spiced Cashews:

Optional Toppings:


  1. Preheat the oven to 400 F
  2. Cut the top off the head of the garlic and place on a parchment lined baking sheet along with the carrots, onion and celery.  Drizzle with olive oil and a pinch of salt and pepper. 
  3. Poke holes in the sweet potatoes with a fork. Place on the same baking sheet and bake for 45 minutes. 
  4. Meanwhile, warm broth in a pot along with fresh thyme.
  5. Once the vegetables have roasted add the carrots, celery and onion to a blender. Let the garlic cool slightly before squeezing in desire amount of garlic. 
  6. If your sweet potatoes are large, put them back in the oven for another 15 minutes.
  7. When the sweet potatoes have cooked (fork tender all the way through) remove them from the oven, slice them open and add the flesh to the blender. 
  8.  Add the broth with the thyme, salt and pepper to the blender and blend until smooth.
  9. Turn the oven down to 300 F. Mix your cashews with all of the spices, olive oil and maple syrup.  Lay on a parchment lined baking sheet and bake for 20 minutes, mixing 3-4 times so they don’t burn. Let them cool slightly and toss with more salt if desired (about 2 large pinches)
  10. To serve top with spiced nuts, cooked finely chopped bacon, hot sauce and fresh thyme. 


*Roast the whole head of garlic and then add only as much as desired to your soup.  Any leftover can be saved to use in pasta sauces, mayonnaise or dressing.