RECIPE: Vitamin K2 Broth with Fermented Vegetables and Egg
A warming broth with sources of vitamin K2: fermented vegetables, egg yolk and toppings that contain fat. Turmeric gives the broth a golden colour. For anyone who wants to get more vitamin K2 from their food.
A wonderfully warming broth with sources of vitamin K2: fermented vegetables, egg yolk and fat-containing toppings. Turmeric provides the golden colour. Suitable for those who want to pay attention to vitamin K and D in their diet.
Quick info
Servings: 2 servings
Prep time: 10 minutes
Total time: 20 minutes
Ingredient list
1 liter Big Food Bone Broth (own brand) or vegan vegetable broth
1 teaspoon turmeric
Piece of ginger (2 cm), grated
1 clove garlic, finely chopped
100 g sauerkraut or kimchi (fermented — K2 sources)
2 eggs
Handful of fresh parsley or chives
Juice of 1/2 lime
Pinch of black pepper, salt
Preparation
Heat the broth in a soup pot with turmeric, ginger, and garlic (5 min).
Poach the eggs in the broth for 3-4 minutes (lower them in with a spoon to maintain their shape).
Ladle broth into 2 bowls.
Add a spoonful of sauerkraut/kimchi and an egg to each bowl.
Garnish with fresh herbs, lime juice, and black pepper.
Why this recipe fits the theme 'Bones'
Egg yolk provides vitamins K2 and D3. Sauerkraut and kimchi are fermented sources of K2. Bone broth provides collagen. Turmeric adds colour and a warm flavour, ginger a fresh spiciness. Vitamin D and vitamin K contribute to the maintenance of normal bones.
Tips & variations
Vegan: replace eggs with tofu cubes + vegan K2 supplement
