Broth is a half way between a stock and a soup, it uses a stock base but has other ingredients added, it may be served as is or have further ingredients added to make it a soup.

    26 Recipes




    Global Cuisine

    7 reviews

    The classic 'Scotch Broth,' just the thing for a cold or a cold day! Feel free to use lamb neck instead of beef.

    Recipe by: Sue Hohlweg

    No reviews

    Mussels, oysters and scallops are prime sources of vitamin B12, which your body needs in order to utilise folate. They are also rich in minerals, including zinc and iron.

    Recipe by: Janet Mitchell

    No reviews

    Mussels due to their short cook time always make a quick but delicious dinner. This is one of my favourite recipes with the mussels cooking in a white wine broth including onion, tomato and thyme.

    Recipe by: mimichette

    No reviews

    This is a lovely chicken and pasta broth that is good to serve on a Monday night with Sunday's leftover chook. Kids love it.

    Recipe by: Bibus

    No reviews

    A combination of enriched rice, fresh spinach and lean turkey makes this a healthy source of the B vitamins needed to produce energy.

    Recipe by: Lynn Lewis

    No reviews

    Homemade beef stock is a great addition to all homemade soups or you can serve it with the meat in it for a broth.

    Recipe by: Aldo

    No reviews

    This is a traditional Passover soup with dumplings, called kneidlach. It's deceptively simple and very tasty.

    Recipe by: rjbny

    21 reviews

    Chicken is flavoured in a simple white wine, stock and herb mixture that includes basil, oregano, rosemary and thyme. Serve with rice, noodles or mashed potatoes.

    Recipe by: LILSIS9644

    No reviews

    A lovely light soup. First I make a vegetable stock and then reheat it with fresh vegetables and whitefish. Filling, healthy and light!

    Recipe by: NaDele

    No reviews

    A simple recipe for pork broth, which can be served as is with boiled potatoes for a warm winter soup or strained and used as the basis for other soups and sauces.

    Recipe by: Moniczka

    2 / 4

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