Veggie! Veggie!
Once you get the hang of making bone broths, you can start cooking some yummy vegetables in it, creating nutrient-dense dishes in no time!
Note that taro takes a little longer to cook than other veggies.
The addition of spices and chia seeds are great. Also try cumin, cardamom, nutmeg and/or cinnamon depending on your veggie choices
INGREDIENTS
- 500 mls bone broth
- 1 tablespoon coconut oil duck fat, tallow or other good quality fat
- Veggie Combo Options
METHOD
- Wash your chosen vegetables, peel (if necessary) and cut into small pieces. Place them in a small saucepan with the broth. Bring to the boil over a medium heat and cook until soft. Drain, reserving the broth.
- Place the veggies and a dash of broth in a blender and whizz until it reaches the desired consistency. Add more broth if necessary, and a good dollop of coconut oil.
- Notes : You can drink the leftover broth – it’s incredibly nutritious.
Per Serving
- CALORIES: 508
- CARBS: 14g
- FATS: 14g
- PROTEIN: 32g
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