This soup is packed with almost everything your body needs. This recipe make a large amount that keeps for 5-6 days in the fridge, we have a cup every night until it’s all gone for its nourishing and healing benefits.

ingredients.

about one and a half litres of bone broth . Packed with joint protecting collagen, easily absorbed minerals such as magnesium, phosphorus, silicon, glucosamine and much much more, click here for more information on the many health benefits of bone broth.

A small bunch of dark leafy greens, such as spinach, collard greens, kale, chard. rich in calcium, magnesium, potassium, iron, vitamins A,C,K and B6, beta-carotene, antioxidants, and fibre.

6 cloves garlic. Anti microbial, lowers blood pressure.

thumb size piece of ginger. Anti inflammatory.

thumb size piece of fresh tumeric if you can get it. Anti inflammatory, good for gut flora.

1 heaped teaspoon of dried turmeric. As for fresh turmeric.

1-2 lemons squeezed. Anti oxidants

parsley chopped. As the leafy greens above.

1/2 bunch Spring onions. Vitamins C, B2, A, K

dried or fresh chillies about 2 depending on how hot you like your soup. Vitamins C, A, B6 and because the heat is sooo good and balances the sour tamarind and lemon.

3 cm square of tamarind paste, if you have the ready prepared tamarind in a jar just use a tablespoon of that instead. B1, B6, B12, Vitamin C, anti inflammatory, anti bacterial.

1 tin of tomatoes or fresh if they are in season. Potassium, lucopene.

2 tablespoons of fish sauce. Iodine, vitamins A&D

A small handful of dried seaweed, various, what ever you can get, I use, arami, kombu and wakame. Very high in calcium, iodine and iron

2 cauliflower or broccoli stems, I always save my stems for this soup. Vitamins C, K2, B6

these are the basic ingredients as you can see it is packed with many health giving nutrients.

Of course you can add other ingredients as you wish, I often add the pieces of soft beef from my bone broth making or any left overs from a roast joint to add extra meatiness to the soup.

Grate the fresh ginger and turmeric. Finely chop the chillies, slice the garlic and spring onions, chop the greens into small pieces, slice the cauliflower and broccoli stems, the broccoli stem will need peeling as the skin is quite tough, discard any woody parts of the stems.

The tamarind in this recipe adds a delicious depth of sourness not possible with lemon juice alone. Put the tamarind in a bowl with boiling water and leave to soften for ten minutes, blend with a fork and then push through a small sieve to extract the fibre and stones. Now put everything into a large saucepan reserving some of the spring onions and parsley to garnish.

Bring to a gentle simmer for about 30 minutes or until all the vegetables are cooked. The fish sauce is quite salty but you may need to add a little extra salt.To serve sprinkle with extra Spring onions and parsley. To make it more Keto add olive oil or a swirl of cream. This soup is very beneficial for anyone with gut issues and is a general tonic for everyone, packed full of nutrients and rich in easily absorbed protein and vitamins.

Approx 10 carbs per 200ml cup. If you want to make this much lower in carbs then omit the tomatoes and tamarind, it’s still very yummy.