The Fish Bone Broth Cauliflower and Roast Aubergine Soup

Thank you to Donna from @eightytwentynutrition for sharing another beautiful recipe using the Fish bone broth which is a wonderful and nourishing addition to your diet.

This recipe is beautiful for those of you are not sensitive to nightshades or who eat them occasionally.

1large Aubergine

1 large or 2 small cauliflowers - chopped

1kg marrow bones

500ml  fish bone broth

500ml water

2 Tbsp miso paste

Salt and pepper for seasoning

Smoked paprika for sprinkling before serving

1. Preheat the oven to 220ºC
2. Slice the aubergine in half lengthways and on the same baking tray season both the aubergine and marrow bones.
3. Roast both for 30min turning the bones half way.
4. Leave to cool and remove the skins from the aubergines.
5. In a large pot on the stove add all of the ingredients and cover and cook on low/medium temperature for an hour.
6. Remove the bones and dig out the delicious marrow and return it to soup.
7. Blend the soup until it is smooth and creamy.

Sprinkle with smoked paprika before serving.

Enjoy!