Left over bones from roast
3 Tblspns coconut oil
5-6 garlic cloves crushed
1 onion chopped
2 carrots chopped
2 parsnips chopped
3-4 bay leaves
1 stick cinnamon
3-4 cardamon pods bruised
2 stock cubes*
2 Tblspns cumin powder
2 Tblspns coriander powder
2 Tblspns paprika
1 Tblspn onion powder
2 tspns turmeric
Salt to taste
Heat the oil and fry the bones till brown.
Add the veg and spices with a kettle of boiling water.
Boil for 1 hr on high, keep topping up with boiling water.
Then reduce the heat and simmer for 8+ hours.
Keep topping up the water and adjusting the salt.
You can also place the pot into a wonderbag overnight to save electricity or gas.
Strain the broth and pour into serving size portions.
Refrigerate for up to 6 days.
*Make sure your stock cubes are MSG free, especially if you want to use the broth while intermittent fasting.
Prepared, tried and tested by: Caashifa Adams Young
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