Swede & Winter Herb Broth with Mix #1

Swede & Winter Herb Broth with Mix #1

by Henrietta Inman February 28, 2021 1 Comment

A wonderful, warming soup for winter and the spring hungry gap from Henrietta Inman, Wakelyns resident cook and baker.

Swede - such a beautiful unsung winter vegetable! At this time of year through the end of winter and the spring hungry gap, we should be even more grateful for the wonderful produce that we do have available on our doorstep in the UK.

Swede is too often overlooked. It makes a perfect pairing with Hodmedod's beautiful, multi-coloured, many-textured, diverse and delicious broth mix. Do try it in this broth, a lovely warming, light and bright winter to spring soup for the changing of the seasons.

Makes 10


  • 1 bag broth mix #1
  • 3 tbsp cold-pressed rapeseed oil
  • 40g butter - I like Fen Farm Dairy
  • 2 medium onions, diced
  • 1 large carrot , diced
  • 1 large celery stick, diced
  • 700g swede, cubed a little larger than the above
  • 3 tsp salt, more to taste
  • 2 bay leaves
  • 5 sage leaves
  • Good few sprigs thyme
  • Sprig rosemary
  • Small bunch parsley if you have it


  1. The night before, soak the broth mix in enough water to cover. Strain and rinse.
  2. Melt the oil and butter in a large deep pan. Add the onion, carrot and celery and cook well until the vegetables are golden, becoming caramelised and smelling sweet. This is a soffrito meaning ‘fried slowly’ in Italian. A great base for soups, stews, pasta fillings and spelt-oto like dishes.
  3. Whilst cooking, tie up the herbs, then add to the vegetables with the swede, salt and the soaked broth mix and mix well. Add 2 litres water, bring to the boil then reduce the heat and lower to a simmer for at least 1 hour or until all the components of the broth mix are to your preferred texture, al dente or softer.
  4. If you need to add more water, do! Taste for seasoning.
  5. Serve the broth with anything you like. Bread or toast and butter, homemade croutons, a sprinkling of camelina and flax seeds and extra parsley, or try bashing up a few tbsp of toasted coriander seeds with cobnuts and any cold-pressed good quality oil for a delicious warming spice and nut oil. A dollop of Fen Farm’s mascarpone, St Jude cow’s curd or an egg are all good toppings too. Hope you enjoy it!

Henrietta Inman
Henrietta Inman


1 Response


May 31, 2021

I am changing our diets because of high blood pressure. Your recipe, like that of almost all TV chefs, uses a high level of salt. This does not sit well with the message about healthy eating and plant based diets. Flavouring should not depend on outpourings from the salt mill.

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