Winter Vegetable Broth
- 40 min
- Easy
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.
| Ingredients | (SERVES 2)1 onion, finely diced |
|---|
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.
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