Spring broth with spelt
Adapted from a Hugh Fearnley-Whittingstall recipe in Guardian Weekend 24th March 2012
Serves 4-6
Ingredients
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
Directions
- In a large pan bring the stock to the boil
- Add the spelt & simmer for 10 mins
- Add the root veg & simmer for a further 10 mins until both spelt & veg are tender but not mushy
- Add the kale & simmer for 2 mins
- Season to taste
- Enjoy!
This recipe tastes even better made with vegetables from Community Harvest Whetstone :)