Kid friendly broth drink


This recipe is great for the kids, the star anise makes it little a bit sweeter and it smells devine!

  • 1 litre of chicken bone broth

  • 1 clove of star anise

  • 1 stalk lemon grass

  • 1 inch chunk of fresh ginger, chopped roughly

Simmer for 10 minutes to infuse the flavours into the broth, then pour through a sieve into cups.

Turmeric Hot Drink


This is adapted from one of Pete Evans recipes, I love having this instead of a coffee when that afternoon slump hits.  The turmeric adds an extra boost for your immunity and is an excellent anti-inflammatory.

  • 500mls bone broth 

  • 1 heaped tablespoon of grated fresh turmeric

  • 1 pinch of cumin

  • 1 teaspoon of grated fresh ginger

  • 1 pinch of sea salt

Simmer for 10 mins, strain through a sieve and add lemon juice to taste.

Parsely and Ginger Drink


I love this recipe its so simple and such a great accompaniment to a meal.   Broth aids digestion and is a protein sparer so whatever protein you eat will go further and be better utilised by your body when you drink broth.  

  • 1 litre broth

  • 1 chopped stalk of parsley

  • Juice of a lemon

  • 1 chunk of ginger, about 1 inch square, cut roughly

Simmer broth and ginger for 10 mins, then add lemon juice and parsley to taste.

Serves four.


• 2kg pumpkin, deseeded, peeled, coarsely chopped

• 2 tbs finely chopped rosemary

• 80mls extra virgin olive oil

• Salt and pepper

• 2 large brown onions, halved, coarsely chopped

• 4 garlic cloves, crushed

• 2 tbs ground coriander

• 2 large fresh red chillies, deseeded, finely chopped

• 4 cups of Organic Cheeky Chicken Bone Broth

• 4 cups of water

• 200g bacon

1. Preheat oven to 220C.

2. Combine pumpkin, rosemary and half the oil in a large 
roasting pan and season with salt and pepper.

3. Bake for 30 minutes or until tender

4. Heat remaining oil in a large saucepan over medium heat 
and add onion, garlic, coriander and chilli. Cook, stirring 
for 10 minutes.

5. Add the pumpkin mixture, bone broth and water and bring 
to the boil stirring occasionally for a further 10 minutes.

6. Remove from heat.

7. Chop the bacon into small pieces and fry until browned.

8. Blend with a stick blender until half blended consistency.

9. Ladle soup among serving bowls and top with fried bacon.


We loved this recipe from our fellow 'Broth Sisters' in Australia so much that we a       To make the chicken balls combine the following ingredients -

500gms organic chicken mince
1 onion finely chopped and sautéed
1 clove garlic, crushed and sautéed
1 tbsp chopped coriander
1 tbsp chopped continental parsley
1 egg, to bind
2 tbsp gluten free rice flour

Once combined, use a dessert spoon to divide mixture and loosely shape into small balls. Place each ball onto a tray lined with baking paper. Leave in fridge until ready to use. This should make around 20-24 balls.

For the ginger broth, combine in a saucepan

4 cups chicken bone broth
2 cups filtered water
2 tbsp freshly minced ginger
1 leek, sliced
1 tsp finely chopped chilli
4 star anise

Bring to boil, then add

1 tbsp apple cider vinegar
2 tbsp wheat free tamari
Zest of half a lemon
1/2 cup sliced button mushrooms

Add the chicken balls (allowing around 4-6 balls per person) and poach until the balls rise to the top of the broth. Cook for around 3-5 mins.

Remove from heat and let stand for a few minutes before serving in a bowl with spinach leaves, extra sliced chilli and lemon wedges.

Add cooked soba or rice noodles if desired.


This recipe is an original Pete Evans recipe. We love Pete's books and recipes and highly recommended " The Complete Gut Health Cookbook" - everything you need to know about the gut and how to improve yours!

Serves: 4 – 6 
Preparation time: 15 minutes 
Cooking time: 3 hours
Difficulty: Easy

1.2 kg beef cheeks or other cuts of beef, lamb or chicken suited to slow cooking cut into 1-inch cubes 
3 tablespoons curry powder
2 teaspoons ground turmeric 
1 pinch cayenne pepper (optional) 
1 tablespoon coconut sugar 
4 tablespoons coconut oil 
4 Asian shallots (spring onions), cut into 1 cm slices
1 carrot, chopped
5 garlic cloves, sliced 
4 cm piece ginger, finely chopped 
650 ml beef, chicken stock or water 
3 tablespoons fish sauce 
300 ml coconut cream 
1 large handful water spinach leaves 
1 large handful Vietnamese mint
Cooked cauliflower rice, to serve
Fresh lime, to serve

Preheat the oven to 160°C. Combine the beef cheeks, curry powder, turmeric, cayenne pepper in a bowl and season with salt and pepper. Toss the ingredients together to combine and leave to marinate in the fridge for 15 minutes.

Heat the 2 tablespoons of coconut oil in a large ovenproof pan or casserole dish over medium-high heat. Add the shallots, carrots and cook for 4 minutes until slightly softened, then add the ginger and garlic and cook for a further 1 minute until the garlic starts to colour and is fragrant. Remove from the pan.

Wipe the pan clean and return it to a medium-high heat with the remaining oil. When the oil is hot, add the marinated beef in batches, and cook until well browned. Return all the meat and the cooked garlic, shallots and ginger back to the pan and pour in the stock and fish sauce. Bring to a simmer then cover and transfer to the oven. Cook for 2½ hours, or until the meat is tender. Add the coconut milk to the curry and cook for a further 5 minutes before serving. Season with more salt and pepper if needed and fold in the water spinach.

Garnish the curry with some Vietnamese mint leaves, and serve with cauliflower rice, some fermented veg and lime on the side.


This is a very easy 'fool proof' tomato soup! I usually double the quantity and make 4 litres (extra for freezing!) This recipe has been adapted from a local family favourite. Thanks for letting us use it Noonie! 


In a stockpot;

Half a cup of olive oil on low heat

Add two roughly chopped red onions and cook slowly until translucent (about 7 minutes)

Add 2 cloves of diced garlic and cook for 2 minutes

Add a tsp of celery salt (optional), a tsp of black pepper and 2 Tbspns of sugar (optional) 

Add 1.5kgs (2 litre icecream container) of roughly chopped fresh tomatoes (or you can use 4 tins of whole tomatoes.

Add 500mls (or more!) of Restore's Organic Cheeky Chicken Bone Broth

Tie some parsley and 2 cloves in some muslin or fine cloth - simmer slowly until mushy (about 45 minutes), leave the lid off for the last 10 minutes to reduce if too sloppy.

Cool and wizz (if you like a smooth soup).

We love Noonie's Tom Soup with crusty sourdough and loads of butter! Enjoy :)

JOIN our mailing list and we'll keep you posted

© 2018 by Restore Bone Broth. Proudly created by Ashleigh Kendall Creative