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Spring broth with spelt

Adapted from a Hugh Fearnley-Whittingstall recipe in Guardian Weekend 24th March 2012

Serves 4-6

Ingredients

1.5 litres vegetable stock
100g pearled spelt (I tracked this down in Waitrose Bloomsbury - not sure where you can get it in Leicester)
300-400g mixed root veg, peeled & diced (I used turnip & potato - about 450g total)
12 kale leaves (I used the quantity from the ½ share harvest on 24.03.12 - about 100g)
seasoning - salt & pepper to taste, and maybe a splash of olive oil to serve

Directions

  1. In a large pan bring the stock to the boil
  2. Add the spelt & simmer for 10 mins
  3. Add the root veg & simmer for a further 10 mins until both spelt & veg are tender but not mushy
  4. Add the kale & simmer for 2 mins
  5. Season to taste
  6. Enjoy!

This recipe tastes even better made with vegetables from Community Harvest Whetstone :)
Spring broth in saucepan


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