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.
The classic 'Scotch Broth,' just the thing for a cold or a cold day! Feel free to use lamb neck instead of beef.
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.
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.
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.
A combination of enriched rice, fresh spinach and lean turkey makes this a healthy source of the B vitamins needed to produce energy.
Homemade beef stock is a great addition to all homemade soups or you can serve it with the meat in it for a broth.
This is a traditional Passover soup with dumplings, called kneidlach. It's deceptively simple and very tasty.
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.
A lovely light soup. First I make a vegetable stock and then reheat it with fresh vegetables and whitefish. Filling, healthy and light!
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.