Ingredients
- 1 large bunch of celery (Oamaru Organics)
- 1 bag of mixed carrots (Ettrick Gardens)
- 2-3 cloves of garlic -crushed
- 2 litres of good vegetable stock -or you can make your own.
- 2 Tbsp extra virgin olive oil (Dunford Grove)
- 1-2 tsp ground coriander
- 4 white ends of spring onion -each cut into 4-5 pieces (Janefield Hydroponics)
- Large bunch of beetroot leaves -thinly cut leaves (Oamaru Organics)
- 1-2 Tbsp soy sauce
- Salt and pepper
Vendors
Tags
Vegetarian
Vegan
Celery and Carrot Broth
Method
- Using a large soup pot, heat the oil, add crushed garlic & coriander, and cook for 2-3 minutes
- Add carrots and cook for a further 5 minutes, then add celery and spring onion ends cooking a further 3 minutes
- Add soy sauce and vegetable stock, bring to the boil then reduce the heat to a simmer, add ground black pepper and cook for 15-20 minutes, or until the carrots are soft
- Season as needed
- To serve, add cut beet leaves into each bowl of broth and enjoy with some fresh bread
Comments
Recipe by: Amy Dougherty
