Fragrant broths to help you reset

This is a great way to boost shop-bought stock and turn it into something that your granny might make. Play around with the veggies here – any will work as long as they’re quick cooking. Think shredded kale, chopped broccoli or cabbage.

Ingredients:

• 2 litres Woolworths Organic Chicken Stock
• 1 x 8cm piece ginger, thinly sliced (optional)
• 4 garlic cloves, thinly sliced
• 4 free range skinless chicken fillets
• 150 g shimeji mushrooms
• 140 g mange tout
• 120 g sugar snap peas
• 6 baby marrows, sliced
• 3 spring onions, thinly sliced
• Microgreens, to garnish
• 2 green apples, finely diced
• ½ lemon, juiced
• 2 green chillies, sliced

Method:

1. Bring the chicken stock, ginger and garlic to a simmer. Turn off the heat and add the chicken. Poach for 10 minutes, then remove from the liquid.
2. Return the broth to the heat to warm through. Divide the mushrooms, mange tout, sugar snaps, baby marrows, sliced chicken and spring onion between six bowls.
3. Pour the broth over each bowl. Toss the apples with the lemon juice and chillies and spoon over the broth.

With its super-powered addition of turmeric, this broth is not only good for those times of reset, but also for any time you’re feeling under the weather.

Ingredients:

For the broth:

• 1 T Woolworths Butter-flavoured Avocado Oil
• 100 g baby leeks, finely chopped
• 1 x 70 g punnet Woolworths Crushed Garlic, Ginger and Turmeric
• 1 garlic clove, finely grated
• ½ t turmeric
• 1 x 400 ml can coconut milk
• 1 t palm sugar
• 1 lime, juiced

For serving:

• 600 g Woolworths Chicken Meatballs
• 300 g  shimeji mushrooms
• 100 g baby pak choi
• 200 g  rice vermicelli, cooked according to package instructions
• 40 g coconut chunks, finely grated, to garnish

Method:

1. Heat the avocado oil in a large pan over a medium to high heat. Sweat the baby leeks until golden and translucent.
2. Add the ginger, garlic and turmeric and cook for 1 minute. Add the remaining broth ingredients and whisk to combine.
3. Poach the chicken meatballs in the coconut broth until cooked through.
4. Add the shimeji mushrooms and baby pak choi and cook until al dente. Serve with the rice vermicelli and garnish with the coconut.

This recipe proves that not all broths need to be something you eat hunkered down on the couch. If you’ve got people coming over, this dish is easy to make and perfect for a light summer dinner.

Ingredients:

• 1 kg tightly closed mussels, scrubbed
• 1 bunch spring onions
• 3 T olive oil
• 2 garlic cloves, finely chopped
• 1 red chilli, finely chopped
• 400 g  baby tomatoes
• 1 cup dry white wine
• 1 t fresh coriander
• Chopped crusty bread, for serving 

Method:

1. Place the mussels in a bowl of iced water while you prepare the other ingredients.
2. Separate the spring onions into white and green parts. Slice thinly but keep separate. The greens are used later for sprinkling.
3. Heat the oil in a large saucepan. Add the white parts of the spring onion, garlic, chilli and tomatoes. Stir-fry over a medium-high heat for a few minutes until the tomatoes start to soften.
4. Add the wine and bring to a bubble. Allow to reduce by almost half.
5. Add the mussels. Discard any open ones. Cover tightly and cook over a high heat for 5 minutes, or until they open and release their liquid. Discard any mussels that stay tightly closed. They shouldn’t need seasoning as the mussel liquid is salty and the broth spicy.
6. Sprinkle with the coriander and the reserved spring onion. Serve with crusty bread.

Feeling inspired?

SHOP VEGGIES