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» Winter Leek, Celery and Fennel Broth
Winter Leek, Celery and Fennel Broth
How To Make
1 tbsp olive oil
1 leek, sliced, 1 small celery sticks, and leaves
1.3 ltr vegetable stock
Small bulb fennel
1 clove garlic
300g borlotti beans
100g frozen peas
100g canned green lentils
40g pearl barley
75g spinach leaves
Vegetarian italian hard cheese
Heat the oil in a saucepan and add leeks, fennel, and celery and cook over gentle heat for about 6 mins, stirring occasionally
Add garlic, pearl barley and stock, bring to the boil and cook for a further 5 mins.
Stir in the rosemary, borlotti beans, green lentils and simmer for 10 mins
Break the crusty bread down into bite size pieces and coat lightly with olive oil, place into heated oven 190°C for 5 mins, remove from oven and leave to cool.
Add peas and spinach to the soup and cook for a further 5-10 mins.
Check the seasoning with sea salt and black pepper.
Ladle into bowl, top with some of the toasted croutons and finish with a sprinkle of italian hard cheese and picked celery leaves