The weather in Scotland right now is (for want of a more optimistic word) miserable. Rain, rain, rain every single day! So I thought I’d get prepped this weekend and make a healthy vegetable broth to keep me warm all week.
This recipe is so easy and can be customized with any veg or blended if chunky soup isn’t your thing. To make it more filling try adding barley or lentils. I’ll be having this for my lunches so I’m happy with just veg!
Pum’s Classic Clean Vegetable Broth
- 1 litre vegetable stock
- 5-7 medium carrots
- 2 small or 1 large onion
- 1 parsnip
- 1 small turnip
- 5 stalks celery
- 1 celeriac
- 1 tbsp. olive oil
- Chopped the onion and added to a large pot with the olive oil and sautéed over a low heat for 5-10 mins.
- Meanwhile chopped all other vegetables into small chunks (I peel the parsnip, turnip and celeriac but don’t bother with the carrots).
- Added the other vegetables to the pot and stirred over a medium heat for a further 5 mins.
- Added the vegetable stock and plenty of fresh black pepper to the pot and left to simmer for 1 hour.
I’ll have plenty for this week and for freezing and feel great that I’ll be getting so much fantastic veg in every day.