The process of slow cooking extracts amino acids, collagen, vitamins and minerals out of the meat and vegetables creating a nutrient-dense, easy to digest, immune boosting liquid.

You know if you’re broth has worked if it has plenty of gelatin which makes it set like jelly once it has cooled. If once cool your bone broth doesn’t gel, don’t panic, it just means it’s not going to be as  rich in gelatin or protein but still delicious and full of goodness.

Troubleshooting ideas to get your broth to gel:

1. Check the ration of chicken pieces to water (fill your slow cooker with chicken pieces then water level shouldn’t be more than 2 inches above).
2. It may need to simmer for longer next time, make sure you get the pot to boil first before turning down to a gentle simmer, this should help.
3. You may need to add some meatier bits to the broth, like wings, frames, feet and necks.

Use the broth for soups, sauces, casseroles, stews, rice, noodle or quinoa dishes, or just sip half a cup with your meals which is excellent also to aid digestion.

You can make my delicious Chicken Noodle Soup for starters. Add extra garlic, turmeric, ginger and some chilli flakes for that extra immunity and delicious flavour.

Bone broth is also a great addition for your freezer if you’re stocking up.

Did I mention it also supports your joints joints and gives you beautiful hair, skin, strengthens nails and improves cellulite due to its high collagen content!

Print

Homemade Bone Broth

Prep Time 10 minutes

Cook Time 12 hours

Total Time 12 hours

Author Brenda Janschek

Ingredients

• 2 kg of healthy chicken pieces - I use a mix of chicken frames leftover chicken bones and chicken wings or chicken feet
• 4 litres of filtered water
• 2 teaspoons natural salt
• 1/4 cup apple cider vinegar helps to extract collagen from the bones
• 2 medium carrots cut into chunks
• 1 large onion cut into chunks
• 1-2 stalks celery with leaves cut into chunks
• 2 garlic cloves chopped

Instructions

• Place all the ingredients in a slow cooker and cook on high until boiling, then switch to low setting for 4-12hrs
• Remove all bones and vegetables from the broth and strain into a large bowl.
• Allow to cool then pour into individual jars ( I use a funnel for this).
• Put jars into the fridge and leave overnight until the broth thickens and turns into a jelly consistency.
• I keep all the vegetables which have soaked up all the amazing broth and either blend or chop into a soup,
• Jars of broth can be frozen, just don't fill them to the brim otherwise they may explode.

If you make this recipe and share on instagram, remember to tag me @brendajanschek.

Otherwise feel free to pm me your photos via Facebook.

You an also use bone broth in these recipes Pea and Ham Soup, Cauliflower and Potato Soup, and swap 2 cups of water for broth in this delicious recipe for Middle Eastern Spiced Chickpea Rice.

A hearty soup packed full of vitamin-rich nourishment can warm you on the coldest of days, boost your immune system and get that heat back into your body.

I have rounded up 7 much loved soup recipes from my blog that will keep you warm and happy this Winter.

These soups are perfect for dinner or packed to take to work or school for lunch.

I’m often asked how to keep the food hot until lunchtime.

Well, it’s as easy as 1, 2, 3:

1. Boil the kettle and then pour the water into the thermoses, be sure to pop the lids on
2. Heat up the food
3. Pour out the hot water  add the warmed up food into the container,  then pop the lid on immediately.

Here are my fave insulated jars which have lasted me years:

 Biome Insulated Jars
In these containers I pack soups, pastas, any hot meals and also cold salads.

Smaller Insulated Food Jar 12oz 350ml
I like this smaller size option to keep things cool like yoghurt, granola and fruit, overnight oats or to keep things warm like the chicken nuggets or smaller serves of things like soup, stew, pasta.

If you’re looking for more lunch inspiration, take a look at my new recipe ebook,  Easy Wholefood Lunchboxes. It’s packed with 40 delicious nut-free, refined sugar free sweet and savoury recipes which have all been kid-tested and approved!

There’s even a delicious recipe for Kale and Cannelleni Bean Minestrone which my kids love taking to school in their insulated container.

7 Soup Recipes To Soothe Your Soul

Cauliflower and Potato Soup

Pea and Ham Soup

Spinach, Lentil and Lemon Soup

Chicken Noodle Soup

Slow Cooked Lamb Shank and Barley Soup with Gremolata

Pumpkin and Root Vegetable Soup

Indian Cauliflower, Potato and Mung Dhal Soup

Plus, Kale and Minestrone Soup which you can find in my Easy, Wholefood Lunchboxes recipe ebook. 

If you make any of these recipes please do take photos and send them to me.

If you share them on instagram, remember to tag me @brendajanschek. Otherwise feel free to pm me your photos via Facebook. I get a total kick out of seeing you bring my recipes to life.

You might also like to check out my favourite soup round up, 7 Soup Recipes to Soothe the Soul.

Bren x

I took advantage of the cool change the other day and snuck in a wintery meal which I’d been planning to make, but hadn’t got around to – until now. Knowing that my opportunities would diminish as the summer really kicked in, now was my chance.

I pulled out my Thermomix Everyday Cookbook to make the Cauliflower Soup recipe, but found the recipe evolved right before my fingertips into a more nutrient-dense version that had my family licking the bowls! Memo to self: don’t take them out in public!

This soup is perfect for dinner or packed to take to work or school for lunch.

I’m often asked how to keep the food hot until lunchtime.

Well, it’s as easy as 1, 2, 3:

1. Boil the kettle and then pour the water into the thermoses, be sure to pop the lids on
2. Heat up the food
3. Pour out the hot water  add the warmed up food into the container,  then pop the lid on immediately.

Here are my fave insulated jars which have lasted me years:

Lunchbots Insulated Stainless Steel Container 470ml 16oz
In these containers I pack soups, pastas, any hot meals and also cold salads.

Goodbyn Insulated Food Jar 12oz 350ml – Blue
I like this smaller size option to keep things cool like yoghurt, granola and fruit, overnight oats or to keep things warm like the chicken nuggets or smaller serves of things like soup, stew, pasta.

If you’re looking for more lunch inspiration, take a look at my recipe ebook, Easy Wholefood Lunchboxes. It’s packed with 40 delicious nut-free, refined sugar free sweet and savoury recipes which have all been kid-tested and approved!

There’s even a delicious recipe for Kale and Cannelleni Bean Minestrone which my kids love taking to school in their insulated container.

Many of the ingredients in this recipe can be sourced from my one-stop-favourite, organic wholefoods online store, The Wholefood Collective. They go to great lengths to ensure everything they source is amazing quality, they stock all my favorite products and I don’t even have to leave the house! Oh and the cherry on the cake is they donate profits to improve food security for vulnerable Aussies.

Here are some of the ingredients you’ll need:

Chicken stock
Salt
Nutmeg

So I’m excited to say this is my first (adapted!) Thermomix recipe, but an easy one to make the conventional way too.

Here’s how to make it both ways:

Print

Cauliflower and Potato Soup

Prep Time 10 minutes

Cook Time 25 minutes

Total Time 35 minutes

Servings 6

Author Brenda Janschek

Ingredients

• 30 g parmesan cut into cubes (optional)
• 600 g chicken stock I used home-made for all it's benefits or 300mls chicken stock and 300mls water
• 600 g cauliflower cut into small florets
• 3 medium potatoes diced
• sea salt to taste
• 2 teaspoons butter
• 1/4 cup cream
• pinch of nutmeg

Instructions

• Place parmesan into mixing bowl and grate 10sec/speed 9. Set aside.
• Place stock/water, cauliflower, potato and salt into mixing bowl and cook 15min/100 degrees C/speed 1
• Add butter and cook 5 min/100 degrees/speed 1
• and Blend 1 min/speed 9, gradually increasing speed from speed 1 to speed 9
• Add parmesan and cream and blend for 10 sec

Notes

CONVENTIONAL INSTRUCTIONS
Grate 30g parmesan. Set aside.
Melt butter in a medium saucepan and add cauliflower and potato and sweat with lid on for  10 minutes. 
Add stock and salt and bring to boil.
Simmer with lid on for 15 minutes or until vegetables are tender.
Pour contents into a food processor or blender and blend until smooth.

If you know someone who could use some inspo in the kitchen, please share this recipe with them.

And if you make any of my recipes please take photos and send them to me, or if you share them on Facebook or instagram, remember to tag me @brendajanschek. I get a total kick out of seeing you make my recipes!

For more nourishing and soothing recipes, check out my soup round up, 7 Soup Recipes To Soothe the Soul.

Bren x