TRAINING DATES: To be arranged. For More Information, Click on News

Vegetable Broth

Dunrobin Valley Vegetable Broth Dunrobin Valley Vegetable Broth

Ingredients (serves 4)

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

Method

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.

  • When in season chopped kale may be added at Stage 3
  • A chicken portion may be used instead of a stock cube, this can be added at Stage 2, remove after 30 minutes, cool, then add the chicken back to the soup at Stage 3

A 367.5g serving contains:

  • Energy 211kJ 50kcal 3%
  • Fat 1.0gLow1%
  • Saturates 0.2gLow1%
  • Sugar 5.5gLow6%
  • Salt 0.78gLow13%

of an adults reference intake.

Confidence 2 Cook © copyright 2020 All Rights Reserved.