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Recipe of the Month

French Onion Soup
Serves 4

6 large red or yellow onions (about 3 pounds), peeled and thinly sliced root to stem, about 10 cups of sliced onions total
4 Tbsp Olive oil
2 Tbsp butter
1 teaspoon of sugar
2 cloves garlic, minced
8 cups of Georels Beef Bone Broth
1/2 cup of  dry white wine
2 bay leaves
4 teaspoons of fresh thyme
1/2 teaspoon freshly ground black pepper
8 inch-thick slices of French bread or baguette
1 1/2 cups of grated Swiss Gruyere and a sprinkling of Parmesan

Much of the success of this soup depends on the stock that you are using, and stock varies tremendously in its taste. Luckily, we have you covered!

Caramelize the onions: In a thick bottomed pot, heat 3 tablespoons of olive oil on medium heat. Add the onions and toss to coat with the olive oil.
Cook the onions, stirring often, until they have softened, about 15 to 20 minutes.
Increase the heat to medium high. Add the remaining tablespoon of olive oil and the butter and cook, stirring often, until the onions start to brown, about 15 more minutes.

Then sprinkle 1 teaspoon of salt and continue to cook until the onions are well browned, about 10 to 15 more minute

Deglaze pan with dry white wine.

Add bone broth and seasonings: Add the stock, bay leaves, and thyme. Bring to a simmer, cover the pot and lower the heat to maintain a low simmer. Cook for about 30 minutes.
Season to taste with more salt and add freshly ground black pepper. Discard the bay leaves.

Toast French bread slices: While the soup is simmering, line a sheet pan with parchment paper or foil and preheat the oven to 450°F with a rack in the upper third of the oven.
Brush both sides of the French bread or baguette slices lightly with olive oil (you'll end up using about a tablespoon and a half of olive oil for this).
Put in the oven and toast until lightly browned, about 5 to 7 minutes. Remove from oven.

Turn the toasts over and sprinkle with the grated Gruyere cheese and Parmesan. Return to oven when it's close to serving time and bake until the cheese is bubbly and lightly browned.

To serve, ladle soup into a bowl and transfer one cheesy toast onto the top of each bowl of soup. Put into the broiler for 10 minutes at 350° F, or until the cheese bubbles and is slightly browned

“I have travelled all through Europe & this is by far the best recipe I have found- The broth is used as the base of this soup and you can tell it has been simmered for 48 hours- the flavours are so deep & rich. Huge crowd pleaser” Robert, 56-


The Collagen Smoothie Serves 1

“When Georels told me at the farmers market to add the bone broth to my smoothie It was like a light bulb went off- I have been drinking this smoothie for a year and it keeps me full for hours and I am noticing a difference in my skin, hair & nails” Mary, 36,

1 cup fresh spinach
2 tablespoons fresh cilantro
2 teaspoons ginger (I leave whole, skin on just cut into small pieces)
1/2 cup Georels Bone Broth (Any flavour)
1 cup cucumber diced
1 medium green apple (diced, peeled if desired)
1 tablespoon fresh lemon juice

Place spinach, cilantro, ginger, bone broth, into blender.
Blend until smooth and leafy pieces are gone. Add cucumber, apple, lemon juice. Blend again until smooth. Serve immediately or refrigerate up to one day in a mason jar! No protein powder required as each serving of bone broth has 9g protein per serving!

Prep Time: 5 minutes
Cook Time: 3 minutes
Total Time: 8 minutes

Ramen Bone Broth

“This soup is all about that broth—bone broth, that is. Collagen-rich bone broth is a key gut healer, as it helps to essentially coat the gut lining and prevent and heal leaky gut (which is incredibly common, and can cause systemic inflammation). The rest of this soup is umami-rich and ultra-immune-boosting, with spicy garlic and ginger, some leafy greens for fiber and Vitamin K, and a protein-packed egg to round out the meal.”

Serves 4

4 cups Georels  chicken bone broth

2 bundles soba noodles (if gluten-free, make sure they’re 100 percent buckwheat)

2 cups tatsoi leaves

4 cloves garlic, minced

1 tablespoon ginger, peeled and grated

1 cup sliced shiitake mushrooms

4 hard-boiled eggs

4 green onions, green and white parts chopped

toasted sesame oil, for garnish

Sriracha, for garnish

1 lime, quartered

sea salt

1. Boil a few cups of water and add soba noodles. Cook according to package instructions, then drain and rinse well. Set aside.

2. In a large pot, bring bone broth to boil over medium-high heat. Reduce heat to simmer and add in garlic, ginger, shiitake mushrooms, and tatsoi leaves. Cover and let simmer for 3 minutes, or until leaves have wilted and mushrooms are just soft.

3. Remove from heat and taste—bone broths vary wildly in saltiness, so if it needs more salt, add liberally. Pour into four bowls and garnish each with juice from quartered lime, drizzle of sesame oil and Sriracha, an egg, sliced in half, and a scattering of green onions.