1 clove garlic
1 cm ginger, fresh
1 teaspoon olive oil
1 cup chicken broth
1 portobello mushroom, finely sliced
½ cup chicken meat
¼ cabbage, shredded
1 handful spinach
1 cup greens of your choice, broccoli, kale etc
Himalayan salt to season
1 tablespoon spring onion, sliced
1 tablespoon coriander, chopped
1 lemon or lime half, cut lengthways (cheek)
Lunch | Dinner
Grate garlic and ginger into a saucepan, add olive oil and heat on low until fragrant – 2 to 3 minutes. Add broth and turn up heat to high. Add mushroom and chicken meat, turn down heat and simmer for 5 minutes. While that is simmering, shred cabbage, slice spring onion, chop coriander and other greens. Place handful of spinach in the bottom of your soup bowl and add chicken broth mixture from saucepan, add other greens on top and garnish with spring onion and coriander. Season with salt to taste and serve with a lemon or lime cheek.
Bone broth makes a satisfying and very nutrient dense base for any kind of soup. We love this version that has the veggies all added at the end. Green veggies particularly are best added at the end of a soup or broth based pho like this so that they are still fresh, crunchy and vibrant. When added earlier they loose their colour and often lots of the nutrients so this is also a great way to hold the large amount of vitamins and minerals stored in the green veggies.