Veg Basket Broth

Barley Flakes Broth Mix Emmer Green Peas lentils Lunch Marrowfat Peas Soups Split Fava Beans Supper

by Jenny Chandler March 04, 2024

Loaded with fresh veg alongside our nourishing broth mix of dried peas, fava beans, lentils and flaked cereals; this dish manages to feel simultaneously light and hearty, quite a feat. It’s a great way of emptying the veg basket or visiting your local greengrocer and buying one of almost everything.

Tips: If you are using veg stock, rather than chicken, you may like to add a touch of our fermented fava bean umami paste or miso to up the savoury depth.

Forgotten to soak the broth mix? No worries, it will take a little longer to cook and give a cloudier broth, but it will be fabulous all the same.

Serves 4 to 6

Ingredients

1.5 litres Good Chicken or Vegetable Stock
250g Mix #1 - Broth Mix or Mix #4 - Gluten-free Broth Mix (ideally soaked for 6 hours)
1 Bay Leaf
A Few Sprigs of Thyme, tied together
Salt and Pepper, to taste
1 Banana Shallot
2 Medium Carrots
1 Stick of Celery
A Finger of Fresh Turmeric
500g of a mix of the following Carrot, Celeriac, Jerusalem Artichokes, Squash, Golden Beet, Parsnip, Sweet Potato
200g Chard, Kale or Cavolo Nero

For the Gremolata

20g Flat Leaf Parsley
1 Clove of Garlic, crushed
Zest of ½ Lemon

To Serve

Optional topping of a few teaspoons of chopped fermented turnip (beetroot or ruby kraut. Would work well too) Otherwise a good squeeze of lemon juice

Method

Heat up the stock and add the drained broth mix, the bay leaf and thyme - boil for about 30 minutes until the whole peas are tender. Season with salt and pepper.
Meanwhile, chop all the vegetables into 2 cm-ish dice. Remove the leaves from the stalks of your greens, chopping the stalks into dice and slicing the leaves quite finely.
Chop up the parsley and mix with the garlic and zest for the gremolata.
When you’re almost ready to eat your soup, bring the broth up to the boil and add the vegetables ( holding back the stalks and leaves) and cook for about 2 minutes, throw in the greens for the last 30 seconds.
Serve right away whilst the vegetables taste sprightly, with a teaspoon of the gremolata on top and your fermented turnip (if using).

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