Vegetables and Clear Broth Hot Pot

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Average Rating: 5 | Rated By: 1 users

Good stock forms the basis of a good soup. This recipe is a real reviver. The soothing, comforting and gentle flavours of clear broth, will remind you how very delicate, simple food can be. This flavourful soup can be served as is or over rice noodles.

Ingredients

  • 2 lb. pork bones
  • 3 garlic cloves, minced
  • 1 Tbsp. minced ginger
  • 2 tsp. raw agave nectar
  • ¼ tsp. ground cinnamon
  • 2 medium carrots, julienned
  • 8 oz. mushrooms, thinly sliced (shiitake or button mushrooms)
  • 1 cup small broccoli florets
  • 2 cups thinly sliced savoy cabbage
  • ½ cup finely chopped leek
  • ½ cup thinly sliced green onions
  • Sea salt and GF ground black pepper to taste
  • Instructions

  • Place pork bones in a large pot, cover with cold water (about 8 cups) and bring to boil. Reduce heat to low, add garlic, ginger, agave nectar and cinnamon and cook for 2 hours, skimming off any froth that rises to the surface
  • Remove bones and add all the vegetables except green onions. Increase heat to medium-high and cook for 5 more minutes
  • Remove from the heat, season with salt and pepper and ladle into soup bowls. Top with green onions


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