Winter Vegetable Broth
Nothing is more satisfying than a warming, nourishing bowl of broth on a winter’s day and this one is a celebration of winter vegetables from our organic market garden.
(SERVES 2)
1 onion, finely diced
1-2 stalks of celery, finely diced
2 cloves of garlic, finely chopped
1 carrot, peeled and finely diced
1 turnip, peeled and finely diced
1-2 black radish, peeled and finely diced
1/2 a leek, diced
sprig of thyme, picked and chopped
sprig of rosemary, picked and chopped
handful of mushrooms, sliced
350ml chicken or vegetable stock
handful of swiss chard or cavolo nero, shredded
small bunch of chervil
3-4 tbsp toasted pumpkin seeds
extra virgin olive oil
lemon juice
Pour the stock in a small saucepan and bring to a simmer over a low heat. Infuse for 3-5 minutes, then remove from the heat and set aside.
Heat a lidded pan over a low to medium heat. Add a little extra virgin olive oil and add the diced onion, leek, celery, carrot and garlic, along with a good pinch of salt. Put the lid on and cook for 5-10 minutes.
Add the diced turnip and radish, chopped herbs and sliced mushrooms along with a little pinch of salt. The vegetables should soften but not take on colour so they retain some bite.
Blend the chervil and toasted pumpkin seeds with a drizzle of extra virgin olive oil to create a pesto consistency. Add salt and fresh lemon juice to taste.
Add the infused stock to the lidded pan to cover the softened vegetables and bring to a simmer. Taste for seasoning and add salt and pepper as needed.
Add shredded cavolo nero or swiss chard for the last minute of the cooking.
Ladle into bowls and top with a spoon of the chervil pesto and a final drizzle of extra virgin olive oil.
