Makes about 1 litre |  Prep 10 mins | Cook 8 hours plus!

Seriously delicious and nourishing. To have a warm cup of this broth literally feeds my soul. Making the most out of your roast dinner bones is not only economically a great idea, but its health and medicinal benefits are crazy good. Broth can be used as a base for other soups, gravies, sauces etc. But I prefer a warm mug with some fresh parsley and black pepper.

Keep any vegetable peelings from the preparation of your roast and chuck these in too! (just not cabbage or sprouts as will make your broth a bitter one!)

INGREDIENTS.

Bones from leftover roast

1 large onion

1 leek

a few celery sticks

a few carrots

a bulb of garlic

large piece of ginger

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2 tbsp apple cider vinegar

2 tbsp turmeric

METHOD.

Coarsely chop all the vegetables, peel the garlic, and then place everything in a large stock pot, fill with water (filtered if you can) to cover everything.

Put on a high heat on the hob until boiling, then reduce the heat to a slow simmer and cover for 8-12 hours. Skim the fat if you can be bothered / care.

Strain the broth so all you’re left with is the liquid, and discard the bones and vegetables.

Decant into jars, or plastic containers, into serving sizes that you’ll require. Mine usually just sits in a big bowl in the fridge as I try to have a cup a day. Will keep in the fridge, covered, for up to 4 days, or in a freezer for up to a year.

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