Home » Recipes » Winter Leek, Celery and Fennel Broth
winter leek2

Winter Leek, Celery and Fennel Broth

Serves 4 

  • 1 tbsp olive oil
  • 1 leek, sliced, 1 small celery sticks, and leaves
  • 1.3 ltr vegetable stock
  • Small bulb fennel
  • 1 clove garlic
  • Sprig rosemary
  • 300g borlotti beans
  • 100g frozen peas
  • 100g canned green lentils
  • 40g pearl barley
  • 75g spinach leaves
  • Crusty bread
  • Vegetarian italian hard cheese
  • Sea salt
  • Black pepper
  1. Heat the oil in a saucepan and add leeks, fennel, and celery and cook over gentle heat for about 6 mins, stirring occasionally
  2. Add garlic, pearl barley and stock, bring to the boil and cook for a further 5 mins.
  3. Stir in the rosemary, borlotti beans, green lentils and simmer for 10 mins
  4. 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.
  5. Add peas and spinach to the soup and cook for a further 5-10 mins.
  6. Check the seasoning with sea salt and black pepper.
  7. Ladle into bowl, top with some of the toasted croutons and finish with a sprinkle of italian hard cheese and picked celery leaves