A variation on other gut healing broth recipes.
Extremely low in calories (less than 200 per litre) and extremely satisfying.
• 1 batch of bone broth*
• 3 large courgettes roughly chopped (1.4 kg)
• A head of celery, chopped (600g)
• 600g spinach
• Basil leaves (as many as you have! – remove stalks)
• 4 peeled garlic cloves (16g)
• 2 inches of fresh ginger peeled and thinly sliced
• Salt & pepper to tasteBone Broth*
• Chicken bones (from your Sunday roasted chicken)
• 2 – 4 peeled garlic cloves
• 2 tbsp apple cider vinegar
• 8 cups water
• 1 pinch salt
To make the soup
Heat bone broth in large pot over medium heat.
Add all ingredients. Simmer for about 30 minutes or until vegetables are soft.
Using an immersion blender to blend soup until smooth. If you do not have an immersion blender, transfer ingredients with a ladle into standing blender and blend in batches.
Option to serve with shredded chicken and/or avocado slices.
Adjust quantities of garlic and ginger to suit your taste.
I like to add a quarter of a chopped avocado while heating a portion of soup (5 ladles), and then blend until smooth. This creates a really creamy soup, and comes in at only 100 calories!
To make Bone Broth (or buy shop bought)
After meat is removed from the bones, place the leftover chicken bones into a slow-cooker or saucepan.
Add garlic, apple cider vinegar, water, and salt.
Cook on low for at least 4 hours. Top up water when necessary.
Remove bones and discard. This may take a while as you remove the tiny piece of meat from the bones, but be patient as these few minutes will make all the difference to your soup. The addition of the meat will slightly increase the calorie count.