40g Broth Mix (well rinsed)
1 Litre Boiling Water with 1 Vegetable Stock Cube
1 Onion (peeled and chopped)
1 Small Turnip (peeled and chopped or grated)
2 Large Carrots (peeled and chopped or grated)
1 Small Leek (washed and chopped)
½ Teasp Chopped Parsley
½ Teasp Black Pepper
1. Place the broth mix in a bowl. Cover with cold water and leave to soak for 8 hours or overnight (this is not essential – it only speeds up the cooking time) drain.
2. Put the broth mix in a pan with the stock and vegetables except the leek. Bring to the boil and simmer for 1.5 hours, skimming off any scum that may form from the pulses if necessary. Add more water if the soup is too thick.
3. Add the leek and simmer for another 15 minutes.
4. Garnish with parsley, season with black pepper.
A 367.5g serving contains:
of an adults reference intake.