|This hearty broth from Jenny Chandler makes a perfectly sumptuous, healthy and sustaining winter lunch, with the accompanying slaw zingy enough to enliven the gloomiest of winter days.|
It’s worth making a big batch of this broth to save energy, you can always freeze a portion before adding the greens and umami paste.
The slaw lifts the soup from the worthy to the wow; another option would be to serve it with some sauerkraut or other fermented veg’ to quite literally add some life into the mix.
As far as gut health goes you’re on to a winner: 15 different plant sources in one meal - you’re already half way to the magic goal of 30 plants a week. The umami paste contains live probiotic bacteria while the broth is loaded with fibre to keep your microbes happy.
For the Slaw
For the Slaw - best made while the broth is simmering
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