This is something I created on a whim (like most things) when I found myself left with 2ish cups of chicken and veggie soup based on bone broth, some gelatin and a few boiled eggs. I had seen a recipe in one of my Pete Evans books and thought I’d wing it, and it worked out pretty yum! The secret is definitely in the flavor of your soup, so be sure to choose your fave chicken and veggie soup and pack the leftovers in your terrine.

My soup was just a thrown together with chicken lovely legs and mostly green veg including shallots, broccoli, bok choy, celery, baby spinach, parsley, cauliflower, garlic, salt and chicken bone broth.

I used Changing Habits Gelatin to make the terrine set and some beautiful organic eggs and placed them all in a silicon loaf tin.

It’s certainly something a little different from what I usually eat. You eat it served cold.

Great to grab a slice from the fridge to fill you up and nourish your insides.

 

 

 

 

 

 

Print Recipe
Gut loving Terrine
Prep Time 10 minutes
Cook Time 5 minutes
Passive Time 1 hour
Servings
slices
Ingredients
Prep Time 10 minutes
Cook Time 5 minutes
Passive Time 1 hour
Servings
slices
Ingredients
Instructions
  1. Add your bloomed gelatin to a heavy bottom pot and heat on low, stirring until all melted.
  2. Add in your soup and mix well. Heat to a gentle boil and switch off.
  3. Place your 3 boiled eggs in a silicon loaf tin and pour soup and gelatin mix over it. Leave to cool a little and then place in fridge.
  4. I left mine over night but it should set in approx 1 hour.
  5. Slice and eat.
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