Just before Christmas last year our broths had a brand new makeover and we were so excited about it. We switched from pouchs to convientinet, recyclable and reuslable 500g tubs.

To celebrate this we launched our broth campaign in January. This campaign was aimed at offering some delicious and fun ways to use our healthy broths which tied in nicely with all of those Janury health regimes. It also allowed us to spread awareness of our brand new broth packaging!

The campaign ran throughout the month of January and we gave away prizes of Fitbits and trips to Ballymaloe house to help ease those January blues! 

Here are some of our favoutite ways to use the broths which featured in the campaign.....


Vegetable Broth with pasta, fresh basil and avocado toast

What you need:

  • 1 Cully and Sully Veg broth

  • 100 g Fresh pasta (found in fridges of larger supermarkets)

  • ½ avocado

  • 1 slice sour dough

  • Drizzle olive oil

  • Squeeze of lime

  • Pinch dried chilli

  • ½ clove garlic

  • Fresh basil

  • Salt and pepper

Decant the veg broth into a pan and begin to heat. Add the fresh pasta once the broth begins to boil. In the meantime toast the slice of sourdough. Mash the avocado and season with olive oil, salt and pepper, chilli flakes and lime juice. Rub the toast with the cut open side of the garlic clove and add the mashed avocado on top. Remove the broth and pasta to a bowl once the broth is piping hot and the pasta should now be ready. Garnish with fresh basil and serve alongside the avocado toast

Chicken Broth with tender stem broccoli, spinach and crème fraiche

What you need:

  • 1 Cully and Sully Chicken broth 

  • Generous handful of spinach

  • Packet of tender stem broccoli

  • 2 Tblsp crème fraiche 

  • Chopped chives

Begin to heat the chicken broth in a pan and throw in the spinach and broccoli. The spinach will begin to wilt and the broccoli will soften as the broth comes to the boil. Simmer everything together for 5 mins. Transfer to two bowls and dress up with a dollop of crème fraiche and a sprinkle of chopped chives. Serve with a buttery slice of toasted sourdough.