Try these simple, fragrant broths
Broths are all the rage – but just because they’re known for cold-weather comfort doesn’t mean you can’t enjoy them in summer. They’re also great as a basis for some yummy added fruit and veg.
Hail-the-kale green broth
Add 150g mixed broccoli to vegetable stock, along with 15g Italian parsley and 50g baby spinach. Wilt for 3 – 5 minutes then blend in batches until smooth. Strain through a fine cloth to sieve out all of the delicious green broth. Serve warm with blanched Tenderstem broccoli, 250g cooked Woolworths Carb Clever spinach and cauliflower noodles, 50g shredded kale and 50g baby spinach. Top with a boiled egg, sprinkle with seed mix and toasted seaweed.
Beautifully chilled beetroot broth
Make marinated cabbage with 100g red cabbage sauerkraut, ½ cup beetroot juice, 1 tablespoon avocado oil, 1 teaspoon freshly grated ginger and 1 teaspoon crushed garlic. Stir together and keep aside. Now fill your bowls with cooked black rice, sliced beets and marinated cabbage. Top up with more beetroot juice. Sprinkle with pomegranate rubies and garnish with micro herbs. Enjoy!
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