We know great nutrition and sleep go hand-in-hand, with a healthy relationship with food encouraging healthier sleeping patterns.
That's why we've teamed up with Borough Broth, who have been making award-winning organic bone broths in their London kitchen since 2015, to bring you four delicious brothy meal ideas for the colder months.
Cauliflower Truffle Soup
This creamy soup may look like your humble cauliflower soup (which we're not knocking) but with the combined flavours of the truffle and the aromatic duck broth, this soup will knock your socks off and keep your feet warm all at once.
Written by Eve Kalinik, nutritional therapist and author of ‘Be Good to Your Gut’.
Serves 2
Ingredients:
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1 whole head cauliflower, cut into bite sized florets 1 peeled clove garlic 1 onion, peeled and cut into chunks 1 cup of filtered water ¼ tsp mustard powder 1 drizzle of truffle oil 324g (1 pouch) Borough Broth Co. Free-Range Organic Duck Bone Broth |
Method:
1. Roast the cauliflower, garlic and onions in the oven on 230C/Gas 8 until cooked and golden (about 20 minutes).
2. Mix the roasted cauliflower, onion and garlic in a blender with the duck broth and the cup of filtered water to thin. You can also add a ¼ tsp of mustard powder for an extra kick.
3. Once blended, transfer contents into a pan and gently heat through before serving.
4. Serve up into bowls with a drizzle of truffle oil. Enjoy with a nice crusty loaf of sourdough.
Chickpea, Lemon & Pomegranate Soup
Fresh, light and full of protein. A glorious soup for sunny days.
Written by Melissa Hemsley, best-selling author and cook, champion of bone broth.
Serves 4
Ingredients:
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1 tbsp coconut oil |
1 large handful parsley, stems finely chopped. Reserve leaves, roughly chopped, to garnish |
Method:
1. Heat coconut oil in a large wide pan and fry the onion for 5 minutes, stirring from time to time.
2. Add garlic, dried herbs, parsley stems (reserve leaves for serving) and leave to fry for a minute or until the garlic is golden around the edges.
3. Add the broth and bring to a high simmer. Lower heat, add the chickpeas, spinach or kale, sea salt and pepper and leave to simmer.
4. After 5 minutes, turn off the heat. Add the fresh lemon juice and zest and taste for seasoning.
The Perfect Chicken Soup
It’s a question for the ages, but most will agree that the bones (sorry!) of an amazing chicken soup is always a good quality stock. You can either make this yourself or save a good few hours using our slow-cooked organic bone broth and enjoy the benefits of slow-food, fast (and the perfect chicken soup every time)! We've added courgette and peas to this recipe for extra greens, but you can keep it pure - or add whatever you have in the fridge for extra colour and flavour. This recipe can be easily adapted for those following a low FODMAP diet by removing the onion and celery and using our Organic Low FODMAP Free-Range Chicken Bone Broth.
Serves 6
Ingredients:
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500g chicken, cooked or leftover from your roast dinner 30g butter or ghee 2 onions, chopped 1 courgette, diced (optional) 2 sticks celery, finely chopped 2 carrots, diced 1 handful peas (optional) |
1 tbsp chopped fresh parsley 1 handful of thyme 1 bay leaf 1 pinch sea salt and freshly ground black pepper 972g (3 pouches) Borough Broth Organic Chicken Bone Broth |
Method:
1. Heat a large saucepan over a medium heat. Melt the butter or ghee and add the carrots, onions and celery. Sauté for a few minutes until the veg is soft and the onions are turning translucent, being careful not to brown too much.
2. Add the courgettes if using and cook for a further minute or two.
3. Add the chicken broth, thyme, bay leaf, salt, and pepper and bring to a boil, keeping a close eye on it.
4. Once boiling, reduce the heat and simmer for 10-12 minutes.
5. Add the roast chicken and peas and cook until heated through.
6. Adjust the seasoning, add the chopped parsley and serve.
Chicken Pho
When summertime is in full swing, what better way to beat the heat with minimal cooking. This broth is the perfect way to achieve a delicious meal, just add a few simple ingredients to bring the chicken pho to life.
Written by Ros Heathcote, Founder of Borough Broth.
Serves 2
Ingredients:
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1 packet noodles 1 portion chicken, cooked 1 carrot 1 spring onions 1 chilli |
1 lime 1 handful of mint 1 squeeze of sriracha chilli sauce 324g (1 pouch) Borough Broth Organic Chicken Pho Broth |
Method:
1. Cook the noodles according to the packet instructions and add to a serving bowl along with the cooked chicken.
2. Heat the broth to the boiling point and add the carrots and cook for 4 minutes, adding the spring onion at the last minute.
3. Separate the vegetables and the broth and add the vegetables to the noodles and chicken. Pour the broth over the bowl.
4. Add the chopped chilli along with a handful of mint and a half a lime.
5. Finish off with sriracha chilli sauce over the top and enjoy!
Enjoy!
