Summer Broth

A very easy recipe.
1 Tblsp olive oil
1 onion, diced
2 cloves garlic, crushed
2 potatoes, cubed
1.5 Lt 2 3/4 pt vegetable stock
1 bay leaf
250 gm 9 oz asparagus spears, cut on an angle about 2 cm 3/4 in long
300 gm 10 oz peas, fresh or frozen
handful of mint leaves, shredded
10 spring onions, sliced on an angle
Salt and pepper to taste
Heat the oil in a frying pan and sauté the onions and garlic until soft.
In a slow cooker or a large pan add the onions, garlic, potatoes, vegetable stock and bay leaf. Cook on low for 3 hours.
Add the asparagus and peas to the pot and cook on high for 15 minutes.
Stir in the shredded mint, spring onions and seasoning to taste.
Serve in warm bowls with bread rolls.
Serves 4 people.


About heatherlamont

I was brought up in the Belgium Congo (DRC). Trained as a nurse and midwife in England with tropical diseases from Liverpool University. Married Tony Lamont in Rhodesia (Zimbabwe). Lived in England for 20 years. Wrote GOURMET VEGAN published by Gollancz. Moved to Australia in 1995. Tony and I now live on a farm in Queensland Australia.
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