Autumn Soups featuring Osius Bone Broth


Mushroom and Barley Soup

You might be familiar with sweet, sour, salty, and bitter, but if you haven’t heard of umami, the fifth flavour your tongue can identify (its abundant in mushrooms, parmesan, tomatoes, cured meats, and much more,) this soup will be a great introduction. This hearty, earthy soup is flavoured with Osius Beef Broth with Seaweed, shiitake and chestnut mushrooms (all umami giants), and finished with aged parmesan-a soup that sings with umami flavours and autumn deliciousness.



2 tbsp extra virgin olive oil

1 medium white onion, diced fine

1 large carrot, diced fine

2 celery stalks, diced fine

250g chestnut mushrooms, quartered

300g shiitake mushrooms, sliced

1 tbsp chopped rosemary

2 tbsp chopped thyme

1 tsp dried parsley flakes

1 tbsp tomato paste

70 ml marsala wine

1 sachet of Osius Beef Bone Broth with Seaweed

150g pearl barley

grated aged parmesan shavings for garnish


To Prepare:

  1. In a stockpot or dutch oven, heat the olive oil over medium heat until simmering. Add the onion, carrot, and celery and cook until softened but not translucent, about 3-4 minutes. Add the chestnut and shiitake mushrooms, herbs, and tomato paste and cook, stirring occasionally, until the mushrooms start to soften.
  1. Remove the pan from the heat and add the marsala wine. Return the pot to the hob and increase the heat to medium-high, continuing to stir until most of the wine has evaporated. 
  1. Add the beef broth and bring to a simmer. 
  1. Add the barley and cook for 20-25 minutes at a simmer or until barley is soft.
  1. Serve with shaved parmesan and fresh bread.




Zesty Harira Soup featuring Osius Beef Bone Broth with Turmeric


A traditional Moroccan soup with everything but the kitchen sink thrown in. Chickpeas, lentils, tomatoes, and bits of broken pasta—this soup wants to be a stew so bad! The addition of a beef broth rich with turmeric means this is one healthy bowl of goodness.




2 tbsp extra-virgin olive oil

1 large onion, diced

1 large carrot, diced

2 stalks of celery, diced

3 cloves of garlic, minced

2 tbsp of ginger, minced

2 tsp cinnamon, ground

1 tsp mild chili powder

1/2 tsp smoked paprika

1 tbsp tomato paste

1 small bunch flat leaf parsley, stems removed and chopped

1 small bunch coriander, stems removed and chopped

2 500 ml sachets of Osius Beef Bone Broth with Turmeric

1 400g tin of chopped tomatoes

1 400g tin of chickpeas, drained

1 400g tin of brown lentils, drained

4 tbsp vermicelli or angel hair pasta, broken into small pieces

1/2 pint plain yoghurt

salt and pepper to taste



To prepare:


  1. In a dutch oven, heat the olive oil over medium heat until it simmers. Add the onion, carrot, and celery and cook until softened, stirring occasionally, about 5-6 minutes.
  2. Stir in the garlic and ginger and cook for an additional 5 minutes stirring to keep the garlic from browning.
  3. Add the spices and continue to stir occasionally, 1-2 minutes.
  4. Add the tomato paste, parsley, and coriander and stir them into the vegetables.
  5. Pour in the bone broth and tinned tomatoes. Increase the heat to medium-high and bring the soup to a simmer. Reduce heat to medium-low.
  6. Add the chickpeas and lentils and continue to simmer on medium-low heat for 25 minutes, stirring occasionally and paying attention to not allow the lentils to stick to the bottom of the dutch oven.
  7. Add the broken vermicelli and simmer until cooked through, about 8-10 minutes.
  8. Stir in the yoghurt, return to a simmer. Taste for seasoning.


Serve warm and garnish with lemon wedges, chopped coriander, and warm pita bread.



Root Vegetable Minestrone featuring Osius Organic Vegan Broth


Preheat oven to 180C




3 tbsp extra-virgin olive oil, plus 2 tbsp’s

450g of leeks (just the whites), chopped fine

450g white onion, chopped

6 garlic cloves, chopped

6 sprigs fresh thyme

1 tbsp dried oregano

1/2 tbsp tomato paste

2 400g cans of crushed tomatoes

2 sachets of Osius Organic Vegan Broth

2 bay leaves

250g carrots, cut into rounds

250g parsnips, medium diced

250g butternut squash, skinned and medium diced

250g celeriac, peeled and medium diced

250g soup pasta, like margheritine. If you can’t find a small soup pasta, break up some old leftover pasta you might have lying around.

salt and pepper to taste.



To prepare:


  1. In a stockpot or a dutch oven, heat the olive oil over medium-high heat until it starts to shimmer. Add the leeks and cook, stirring occasionally, until softened and fragrant, about 8-10 minutes.
  2. Add the onions and continue to cook until they are translucent, about 6 minutes.
  3. Add the garlic, thyme and oregano and continue to stir, 3-4 minutes.
  4. Stir in the tomatoes and broth and add the bay leaves. Bring the soup to a simmer.
  5. Meanwhile, place the carrots, parsnips, squash, and celeriac into a mixing bowl and add the remaining olive oil. Season with salt and pepper and toss gently to coat. Empty the vegetables onto baking trays and roast in the oven for 20-25 minutes or until soft and browned.
  6. While the soup is at a simmer, add the pasta and increase the heat until the soup is at a gentle boil. Cook the pasta until soft and return the soup to a simmer.
  7. When the vegetables are roasted, gently stir them into the soup and simmer an additional 10 minutes to incorporate.
  8. Check the soup for seasoning and serve.