2 Spring Onions

1 Chilli

4 Asparagus Spears

1 Carrot

Pink Himalayan Salt and Pepper

1tbsp Extra Virgin Olive Oil

800ml Bone Broth


  • Preheat the oven to 180°C
  • Finely slice the Spring Onions, Chilli, Asparagus and Carrot
  • Roast in the oven with a drizzle of Oil, Salt and Pepper for 10 minutes
  • Whilst the vegetables are cooking, add your Broth to a saucepan and gently bring to the boil
  • When your veg is crispy and nicely roasted – we like them quite al dante – then add to the Broth, bring to boil and serve immediately

Serves: 4