Serves 2
Green ‘Wake me up’ Broth
This broth can be enjoyed it at any time of day for a natural energy burst. Asparagus contains vitamins, minerals and fibre to help support our digestion, and is only in season for a few weeks during May and June so I really savour it during this time. Chicken stock (or bone broth as it is now often called), is a dietary source of collagen, which has been suggested to improve skin elasticity and digestive health as well as heaps of nutrients. Naturally, all of the delicious vegetables provide essential vitamins and minerals. It is indeed different but I guarantee it is worth a try.
INGREDIENTS
- 1/4 pound leeks, white part only, finely chopped
- 1/4 pound baby spinach
- 4 spears of green asparagus
- 3 1/2 cups chicken stock
- 1 piece of kombu seaweed, approx. 0.7 ounce
- 1 teaspoon matcha green tea powder
- 1/2/ cup fresh or frozen baby peas
- 1 granny smith apple, skin on, cored and chopped into small cubes
- Sea salt
STEP BY STEP
Bring a big pot of water to a boil and add a generous pinch of sea salt. Blanch the chopped leeks for 7 minutes and refresh in ice-cold water. Then blanch the spinach and asparagus for 1 minute each and refresh in ice-cold water.
Heat the stock with the kombu seaweed. Once it is simmering, take a few tablespoons of stock out and add it to a bowl with the matcha tea, little by little, while stirring. First you’ll have a thick paste, then add more stock until you have a runny mixture.
Add the peas to the pan of stock and heat for another 2 minutes, then add the leeks, spinach, asparagus, chopped apple, and the blended matcha tea. Discard the kombu. Remove the pan from the heat, stir, and serve.
This recipe is from Cook, Nourish. Glow – Michael Joseph, 2016
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