Vegetable broth

Serves 4-6



1 tablespoon vegetable oil

1 onion, peeled

1 potato, peeled

1 leek, cleaned and sliced

2 carrots, peeled

¼ small swede (turnip), peeled

Handful of chopped kale or spring greens

150g of broth soup mix (mixed lentils, barley, rice and split peas)

1 litre vegetable stock ((shopping list note –    Marigold swiss vegetable bouillon, the vegan organic version in the orange/brown pot, is safe as long as you are not sensitive to turmeric – if you can’t tolerate it, you’ll probably have to make your own, using half a dozen different fresh safe vegetables, 2 litres of water, some safe fresh or dried herbs, salt and pepper.  Prepare vegetables, put everything in a pot, bring to the boil and simmer for at least an hour before straining and measuring out 1 litre for this recipe)

Salt and pepper


  1. Place the broth soup mix in cold water and leave to soak, overnight if possible.
  2. Drain the soaked mix in a sieve, rinse with cold water and set to one side
  3. Chop the carrots, potato, swede (turnip) into small regular sized pieces. Finely chop the onion, slice the leek and chop the greens
  4. Heat the oil in a large pan. Add the onion and cook gently for 5 minutes to soften.  Add the leek and continue to cook for a further 5 minutes.  Next add all the remaining vegetables except for the greens.
  5. Add the broth soup mix and the stock and stir.
  6. Bring to the boil, lower the heat and simmer for 30 minutes. Add the greens and simmer for another 10-15 minutes.
  7. Check for seasoning, add salt and pepper if required, and serve.
  8. This soup can be made the day before and left in a plastic or glass container in the fridge, and reheated just before serving.

About Tiger

dreamer. writer. thinker. sometimes all three at once.
This entry was posted in Christmas, soups, starters, vegetarian and tagged , , , . Bookmark the permalink.

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