VEGETABLE TEA (Makes 4 Litres)
This is a sequence. It starts out as a light tea, becomes a soup and then transforms itself again and again. You can drink this first-stage broth as an alternative to tea and coffee. Once you get the hang of it, vary the spices, vegetables and herbs with the seasons.
- 3 Carrots
- 2 Onions
- 1 Leek
- 2 Potatoes
- 6 Black peppercorns
- 1 Bay leaf
- Bunch of fresh parsley
- Seas Salt to taste
- Olive Oil to Serve (optional)
- Put 4 litres of water on to boil in a deep pot or saucepan while you deal with the vegetables.
- Peel and trim the carrots and cut into thirds.
- Peel and quarter the onions.
- Dice the leek.
- Quarter the potatoes – you can leave the skin on.
- As the water comes to the boil, drop the vegetables in and add the spices.
- Trim the top leaves of the parsley, save for garnish, and throw the stalks in the mix.
- Cover and simmer gently for 30 minutes.
- Strain and discard the vegetables, keeping only the liquid.
- Warm through, garnish with a few leaves of parsley and add a slurp of olive oil if you like.
- Serve in a mug or glass or take a thermos to work.
COOK’S TIP: There’s nothing wrong with the leftover vegetables. You can have them for dinner, dressed with a little meat broth. Or take out the potato and carrot, dice and mix with mayonnaise for a cold salad.
CREAM OF GREEN VEGETABLE SOUP (Serves 4)
A simple little trick will transform the second-stage chunky vegetable broth into something that looks and tastes completely different.
- 1L CHUNKY VEGETABLE BROTH (See recipe to the left)
- 2 handfuls of spinach
- 2 tbsp double cream
- Pinch of dried chilli flakes
- Nutmeg to grate
- Rye or spelt bread (to serve)
- Put the chunky broth in a saucepan on the stove to warm through.
- As it starts to simmer, lay in the spinach and swirl it around so it is well covered. The moment it starts to wilt – 1 minute maybe, not 2, take it off the heat.
- In a liquidizer or using a hand-held blender, blitz everything to a purée.
- Last of all add the cream – it should not cook.
- Sprinkle on the dried chilli, and grate over the nutmeg.
- Serve with rye or spelt bread if desired.