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Iron Rich Soup

Prep Time: 10 min
Cook Time: 3 hrs
Serving Size: 5-6
  • Freezer Friendly
  • Gluten Free 
  • Dairy Free 
We recommend making and eating this recipe regularly the weeks following birth. Oxtails are a rich source of protein and iron. They are abundant in connective tissue and the slow cooking of this meat creates a high collagen content meal easy on digestion.
INGREDIENTS
METHOD
TIPS & NOTES
  • Extra virgin olive oil (EVOO) 
  • 1kg oxtails
  • 1 brown onion (finely diced)
  • 1 leek (finely sliced)
  • 4 small carrots (roughly chopped) 
  • 3 stalks celery (roughly chopped)
  • 2 small purple sweet potatoes (roughly chopped)
  • ¼ bunch parsley (finely diced)
  • 1 sprig fresh rosemary (removed from stem)
  • 2 bay leaves
  • ½ tsp paprika
  • ½ tsp turmeric
  • 1L chicken stock
  • 400g tin organic tomatoes
1.  In a large pot on medium-high heat, add a good splash of EVOO and braise oxtails. Place braised oxtails on a plate and set aside. 
2. Using the same pot reduce heat to medium, add onion and leek and cook until brown.
3. Reduce heat to low, add remaining ingredients and braised oxtails back to the pot and simmer for 2.5-3 hrs.
4. Use a fork to gently pull meat off the oxtails and simmer for a further 15 mins.
5. Serve and enjoy.
  • Colic baby friendly option: Omit the onion, use green tips of leek only and use a low FODMAP chicken stock. 
  • Storage: In an airtight container in the fridge for up to 3 days, or freeze in small batches for up to 3 months. 

Iron Rich Soup

Prep Time: 15 min
Cook Time: 40 min
Serving Size: 6
  • Freezer Friendly 
  • Gluten Free 
  • Dairy Free
We recommend making and eating this recipe regularly the weeks following birth. Oxtails are a rich source of protein and iron. They are abundant in connective tissue and the slow cooking of this meat creates a high collagen content meal easy on digestion.
INGREDIENTS
METHOD
TIPS & NOTES
  • Extra virgin olive oil (EVOO)
  • 1kg oxtails
  • 1 brown onion (finely diced)
  • 1 leek (finely sliced)
  • 4 small carrots (roughly chopped)
  • 3 stalks celery (roughly chopped)
  • 2 small purple sweet potatoes (roughly chopped)
  • ¼ bunch parsley (finely diced)
  • 1 sprig fresh rosemary (removed from stem)
  • 2 bay leaves
  • ½ tsp paprika
  • ½ tsp turmeric
  • 1L chicken stock
  • 400g tin organic tomatoes
1.  In a large pot on medium-high heat, add a good splash of EVOO and braise oxtails. Place braised oxtails on a plate and set aside.
2. Using the same pot reduce heat to medium, add onion and leek and cook until brown.
3. Reduce heat to low, add remaining ingredients and braised oxtails back to the pot and simmer for 2.5-3 hrs.
4. Use a fork to gently pull meat off the oxtails and simmer for a further 15 mins.
5. Serve and enjoy.
  • Colic baby friendly option: Omit the onion, use green tips of leek only and use a low FODMAP chicken stock.
  • Storage: In an airtight container in the fridge for up to 3 days, or freeze in small batches for up to 3 months. 

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