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Cooking


Cooking with Be Broth

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Cooking


Cooking with Be Broth

 

Walter, our three hat chef has selected some of his favourite recipes you can create at home with Be Broth as a base.

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Our chief


Our chief


Our chef Walter Trupp’s international reputation was forged while he worked in and managed some of the most prestigious restaurants in Europe and Australia.

Recipes list


Recipes list


Be Egg Drop Broth

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DESCRIPTION+

Egg Drop soup is a real super food having added protein and healthy fats. A great way to get your daily bone broth in while getting the unique egg drop soup flavor that everyone loves. This soup also provides antioxidant spinach and ginger. Boost your health with this delicious and healing soup.

Prep 10min • Cook 10min • 2 sides or 1 main • Easy
Equipment: Stock pot, fork, spatula/wooden spoon

INGREDIENTS+

• 2 cups Be Wellbeing Chicken or Beef broth
• 1 egg
• 1 egg yolk
• 1 tablespoon spinach coarsely chopped
• 1 tablespoon spring onions finely chopped
• 1/4 teaspoon finely grated ginger
• 1/4 teaspoon salt

METHOD+

Place broth into a stockpot and bring to the boil. While broth boils, whisk egg and egg yolk together in a small bowl. Drizzle egg slowly into the boiling broth, while mixing in with a fork. The egg should cook immediately. Add ginger, spinach, spring onions and serve

Bone Broth Gazpacho

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DESCRIPTION+

This Spanish soup is a great meal on a hot day and is very filling. It provides a lot of pureed raw vegetables mixed in with be bone broth where you get lots of broken down fibre, energizing enzymes and vitamins - the soup is basically a liquid salad! When making the soup at first it tastes a little unbalanced but after a short chilling and resting time it becomes a much more delightful experience. Chilling brings the flavor to life and ingredients such as garlic become stronger tasting. If desired, extra seasoning can be added after it has chilled.

Prep 10min • Chill 3-4hrs • 2 sides or 1 main • Easy
Equipment: Electric blender, whisk, mixing bowl

INGREDIENTS+

• 1 packet Be Wellbeing Beef, Chicken or Vegetable broth
• ¼ small Lebanese cucumber, peeled and cut into 2-3 pieces
• ¼ red capsicum, core and seeds removed
• 4-5 cherry tomatoes
• ¼ cup extra virgin olive oil
• 1 tbs of red wine vinegar
• ¼ small garlic clove peeled
• A bit of chilli (optional)
• 1-2 pinches of salt
• 1 pinch of pepper

METHOD+

Place the be broth into the blender bowl. One by one add the cucumber, capsicum, tomatoes, olive oil, vinegar, garlic, chilli, salt and pepper and blend together until it is a fine and smooth soup. Place in the fridge and chill fully, approx. 3-4hrs. Remove from fridge and place onto a serving plate. Chill the soup for at least two hours as you will see that during that time the flavors will mellow together. Note: It’s important to peel the cucumbers for the soup as the skin will otherwise discolor the dish. If that does not bother you can choose to blend the soup with the cucumber skin. The soup lasts for up to four days in the fridge and does not freeze well. If preferred, you can warm it a little before serving. Serving suggestion: Add to any proteins you like, shredded prawns or ham work as well as well as some bread or cooked quinoa.

 

Alkaline Avocado Power Shake

DESCRIPTION+

This smoothie alkalizes and energises your body. It is packed with enzymes, vitamins and flavour.

1 serve

INGREDIENTS+

• 1 250ml pouch Be Wellbeing Broth Vegetable infused with beetroot
• ½ Lebanese cucumber
• 1 tomato
• ½ avocado peeled and stone removed
• 1 handful spinach leaves
• juice of half a lemon or lime
• ¼ red capsicums
• 1 scoop Greens powder
• 1 tablespoon flaxseed oil

METHOD+

Place all ingredients into a blender and process to a smoothie.

Beef Pho Noodle Soup

DESCRIPTION+

This Vietnamese classic has never been easier to make at home when using Be Wellbeing Broth beef infused with ginger. It has all the flavors and textures we love. This is such a quick and simple recipe with the convenience of supermarket available ingredients.

1 serve

INGREDIENTS+

• 1 250ml pouch of Be Wellbeing Broth beef infused with ginger
• 50 grams dried bean or rice vermicelli
• 100 grams beef rump thinly sliced
• ¼ medium red onion, peeled and sliced paper-thin
• 1 spring onion cut into thin rings
• 1/4 cup chopped coriander green
• Lime wedge

METHOD+

Bring your kettle to boil and place the vermicelli into a bowl
Pour over boiling hot water to cover and stand for 2 minutes
Strain and place into a serving bowl
Top with thinly sliced beef and onion
Heat the Be Wellbeing Broth beef infused with ginger and pour over the noodles and beef
Garnish with spring onions, coriander green and lime wedge and serve.

 

Carrot and Corn Risotto with Creamy Goat Cheese

DESCRIPTION+

The Italians say that the secret to any great risotto is great broth. Now it is even easier to the amazing flavour, protein and natural goodness with Be Wellbeing Broth lemongrass chicken or Be Wellbeing Broth Vegetable infused with beetroot. This risotto will burst with fresh flavours and is budget friendly and easy to make. Left overs last well in the fridge and it is easily reheated the following day.

1 serve

INGREDIENTS+

• 1 250ml pouch Be Wellbeing Broth lemongrass chicken or Be Wellbeing Broth Vegetable infused with beetroot
• 1 tablespoon butter
• ¼ onion peeled and finely chopped
• ¼ garlic clove, peeled and chopped
• 100 grams Arborio rice
• 100 ml white wine
• 3 small carrots, peeled and roughly grated
• ½ cup of corn kernels
• juice of ¼ lemon
• 2 tablespoons chopped parsley or coriander or chives or dill
• 1/3 cup of grated Parmesan cheese
• Salt and pepper
• 2 tablespoon of creamy goat cheese

METHOD+

Heat the butter in a stockpot and add the onions and garlic.
Cook for 2-3 minutes on a low heat.
Add the rice and cook for another minute
Add wine and broth and cook under occasional stirring till the rice has absorbed almost all the liquid and is tender
Add the grated carrots and corn and cook for another 2 minutes
Turn off the heat and quickly stir in the cheese (add a little water if too dry)
Add parsley and lemon juice and season with salt and pepper.
Plate and crumble the goat cheese over.

Chilled Mint and Cucumber Soup with Smoked Salmon

DESCRIPTION+

This is such a lovely snack and bursting with goodness from Be Wellbeing Broth with probiotic yoghurt and raw vegetables and herbs. It also makes a great starter for a dinner party on a hot day or a light lunch or dinner and done in as little as 2 minutes.

1 main course serve

INGREDIENTS+

• 1 250ml pouch of Be Wellbeing Broth Vegetable infused with beetroot
• 1 Lebanese cucumber
• ½ cup plain yoghurt
• 1 teaspoon grated ginger
• 6-8 mint leaves
• 1 tablespoon olive oil
• Salt, pepper
• Juice of half a lemon
• 2-3 slices of smoked salmon and a few sprigs of herbs such as dill or parsley or coriander

METHOD+

Place the broth, cucumber, yoghurt, ginger, mint leaves, oil, salt and pepper into a blender and press the start and blend until very fine.
Transfer to a bowl and chill in fridge for several hours and to serve divide into chilled bowls and top with the smoked salmon and herbs

Note: The soup lasts for up to three days in the fridge and you can replace the salmon with prawns or cooked chicken. Serve a slice of sour dough bread with it to make it a filling main course.

 


Quinoa and Pumpkin Broth

DESCRIPTION+

This is a favourite winter meals. This soup takes no time to make and it is ideal to use any vegetables you have at home. It’s great for pre-cooking and it lasts in the fridge for up to a week and freezes extremely well. Another great option where you can choose any of the Be Wellbeing Broth flavours for this recipe.

1 serve

INGREDIENTS+

• 1 250ml pouch of Be Wellbeing Broth beef infused with ginger or lemongrass chicken or vegetable infused with beetroot
• 1 tablespoon of olive oil
• ¼ carrot roughly diced
• ¼ red capsicum roughly diced
• ¼ onion, peeled and chopped
• 200 grams pumpkin peeled and roughly diced
• ¼ garlic clove peeled and crushed
• ¼ cup of uncooked quinoa
• ¼ tin of chopped tomatoes
• 1 cup of water
• 1 teaspoon of dried herbs such as Italian herbs or rosemary or oregano
• 1 teaspoon smoked paprika
• Salt and Pepper
• ¼ cup chopped herbs such as chopped parsley, coriander or basil

METHOD+

Add butter or oil in a stockpot and add carrots, capsicum, onion, pumpkin and garlic. Cook on a medium heat for 3-4 minutes’ stir occasionally
Add quinoa and tomatoes and broth and water
Add the herbs, paprika and season with salt and pepper and bring to boil
Once boiling reduce the heat and cook for 20 minutes.
Turn the heat off and with the whisk vigorously whisk the soup so the pumpkin breaks up and bind the soup.
Finish with chopped herbs and serve

Note: The soup lasts for seven days in the fridge and it freezes well.
It is great for precooking and reheating

You can add: Different spices like saffron, cumin or curry powder or other (left over) vegetables such as diced cabbage, fennel, parsnips, potatoes or cauliflower etc.

Ramen bone broth with pork, soft boiled egg and greens

DESCRIPTION+

This delicious dish is a great lunch or dinner and you can use other meats such as chicken beef or seafood
It works best with Be Wellbeing Broth beef infused with ginger or Be Wellbeing Broth lemongrass chicken and is portioned to ensure the vegetables are just partially cooked to lock in their natural nutrients.

1 serve

INGREDIENTS+

• 1 egg
• 100 grams precooked egg noodles
• 1 250ml pouch of Be Wellbeing Broth beef infused with ginger or Be Wellbeing Broth lemongrass chicken
• 1 teaspoon of vinegar
• 1 tablespoon of soy sauce
• 100 grams sliced pork such as loin or fillet (or substitute)
• ½ bunch of Chinese greens such as bok choi, gai la, or Chinese broccoli
• 1 spring onion finely sliced

METHOD+

Boil the egg in a pan for 6 mins, then remove and put in iced water to cool, and then peel it
Bring a water kettle to the boil and place the noodles into a bowl and cover with boiling hot water and let sit for 2 minutes than drain and place the noodles into a serving bowl.
Bring the broth to the boil; add the vinegar and the soy sauce.
Once boiling add the meat to the broth
Bring once again to the boil and add the greens and pour over the noodles and garnish with the egg that you cut into half.
Garnish with the spring onions and serve.

 

Tom Yum (hot & sour) soup with Prawns

DESCRIPTION+

This definite crowd pleaser is just a perfect dinner or appetiser for your dinner party and to further extend it you simply serve it with some steamed rice or noodles. Now made even easier with Be Wellbeing Broth lemongrass chicken

1 serve

INGREDIENTS+

• 1 250ml pouch Be Wellbeing Broth lemongrass chicken
• ½ lemongrass stalk, bruised and cut into large pieces
• 2-3 thick slices ginger
• 2 lime leaves, torn
• 1 tbsp. Thai fish sauce
• 3 large prawns, shelled
• 1 small green chilli, chopped
• juice of ¼ lime
• 1 spring onion chopped
• 3 tablespoons of roughly cut coriander roots to garnish

METHOD+

Bring the broth to the boil and reduce the heat
Add the lemongrass, ginger lime leafs and fish sauce and the prawns.
Bring once back to the boil and turn off the heat
Let stand for 3 minutes and transfer into a serving bowl by passing it through a strainer
Place the prawns also into the serving bowl and top with chili, lime juice spring onions and coriander and serve.

Silken Pumpkin Soup with Smoked Paprika and Sour Cream

DESCRIPTION+

This is a beautfully delicious soup enhanced by the deep and underlying body and flavour of our slow cooked BE Wellbeing broth.

It is so important to cut the vegetables as thinly as you can when making any type of vegetable soup. When left in large chunks, this requires a longer cooking time during which they loose their goodness.

Another great option where you can choose any of the Be Wellbeing Broth flavours for this recipe.

1-2 serve

INGREDIENTS+

• 1 250ml pouch of Be Wellbeing Broth beef infused with ginger or lemongrass chicken or vegetable infused with beetroot
• 1 teaspoon of butter
• ¼ onion peeled and finely sliced
• ½ garlic clove peeled and crushed
• 1 cup of roughly grated pumpkin (approx. 100 grams)
• ½ of a small carrot (or 1/3 of a larger one) roughly grated
• ¼ of a red capsicum core removed and roughly chopped
• ½ teaspoon of finely grated ginger
• ½ teaspoon of smoked paprika
• 2 sprigs of thyme or a few rosemary needles or ½ teaspoon dried oregano
• ¼ cup of tinned and chopped tomatoes (or tomato puree)
• 1 cup of water
• ½ cup of sour cream
• 1-2 pinch of salt
• 1 pinch of pepper
• 1 tablespoon chopped herbs such as parsley or coriander or basil or dill or chives
• 1 tablespoon of cream, optional
• 1-2 slices of toasted bread to serve the soup with

METHOD+

Heat the stockpot and add the butter, onion and garlic and cook for 2 minutes under occaisonal stirring
Add pumpkin, carrot, capsicum, ginger smoked paprika, thyme,tomatoes, broth and water and stir well together and bring to the boil
Cook for 10 minutes and remove the thyme sprigs (only the stems and in case you use rosemary or oregano omit this step)
Insert the stickblender into the pot and blend to a smooth soup
Add the sour cream, salt and pepper and stir through
To serve, pour the soup into a plate and sprinkle with chopped herbs
Garnish with the cream by pouring in a circular ribbon from the canter outwards and serve with the toasted bread

Note: This is a great soup for preccoking and it lasts in the fridge for at least 1 week.You can also freeze the soup

You can serve this with some smoked meats or seafood or roasted sausgaes for a hearty meal.