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Vegetable Broth

Perfect winter warming soup. This recipe is dairy free, gluten free, wheat free and egg free.

Customer Rating:
4.7

(3 votes)

Posted by: Ruth
On: 28/11/2008

British

1 - 2 hrs

Newbie

Nibbles and Snacks
Recipes for kids
Starters

Ingredient	Add
1 large potato	Awaiting stock	More products
100g pearl barley (or pearled spelt), rinsed		More products
1 medium sized onion		More products
1 small parsnip		More products
½ small turnip	Awaiting stock	More products
1 medium sized carrot		More products
2 large sticks of celery		More products
1 large leek	Awaiting stock	More products
¾ litre (1½ pints) of water
25g (1oz) dairy free spread	Awaiting stock	More products
To season:
Salt		More products
pepper		More products

Need help converting measurements? View our recipe measurement conversion tables here.

Cut and dice the potato, parsnip, turnip and carrot.
Chop the onion and celery.
Cut leeks into fine shreds.
Melt margarine in a saucepan. Add the vegetables and cover the pan.
Fry very gently without browning for 7 minutes, shaking the pan frequently.
Pour in the water and salt and bring to boil.
Lower the heat. Cover the pan and simmer very gently for 1 ½ hours (or until the barley is soft).
Serve whilst still hot with bread allowed in your diet.
This soup freezes well.