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Occo Bucco Warming Winter Stew (Mineral Dense)

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15 minutes

Cooking Time

40 minutes


4 servings

Good For

Dinner, Lunch

Gazpacho provides a fantastic amount of vitamin C from the variety of vegetables and is a great support for the immune system.

The vegetables and herbs provide great sources of fibre which is extremely important for your digestive system and immune health – 70% of your immune system resides in your gut afterall.

Adding chopped eggs is a great addition to this soup, adding lean protein, healthy fats and zinc which are also vital for a healthy immune system.


  • 2 Occo Bucco joints
  • 750ml of Bone broth or stock
  • 250ml of filtered or mineral water
  • 1 red onion, finely chopped
  • 2 carrots, peeled and finely chopped
  • 1 tomato, peeled and finely chopped
  • 1 clove of garlic, crushed or finely chopped
  • 1 table spoon Apple cyder vinegar
  • 1 tablespoon of Mirin
  • 1 tablespoon of Tamari soy sauce
  • Corriander
  • 1 bay leaf
  • Paprika, Tumeric, Cumin, Oregano
  • Sea salt and black pepper
  • Raw or homemade yogurt to garnish (if not available sheep or goat organic certified yogurt is easily digested)
  • strip of kombu or other seaweed


  1. Pour broth or stock into slow cooker or cooking pot.
  2. Add the Occo bucco to separate pot, add salt, pepper and seal in ghee, butter or coconut oil.
  3. Then add to broth with, onions, carrots, tomato and garlic, and mix in remaining spices and herbs.
  4. Add two table spoons of mirin, half a table spoon of tamari soy sauce and one table spoon of apple cyder vinegar.
  5. If using a slow cooker, cook for 8-12 hours or more. If using a cooking pot over a stove, keep lid on and cook under a medium to high heat for several hours then leave to simmer for an hour or two.
  6. Pour into a bowl and garnish with corriander and a dollop of yogurt.

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