Chunky Winter Vegetable Broth

Serves 4

• Ingredients
• 25g butter or olive oil
• 1 leek, sliced
• 1 onion, sliced
• 2 carrots, peeled and sliced
• 2 potatoes, peeled and sliced
• 175g swede, peeled and diced
• 175 turnip, peeled and diced
• 50g fresh or frozen peas
• 3 standard or plum tomatoes (or one beef), halved
• 1 tbsp chopped fresh flat parsley
• 900ml vegetable stock
• 40-50ml Millac Gold
• Salt and freshly ground black pepper

Method

• Sweat the leek and onion in oil/butter. Add the carrots, potatoes, swede and turnip. Stir through on a medium heat for two minutes
• Add the tomatoes, seasoning and stock. Cover and bring to the boil
• Turn down the heat and simmer for 1.5 hours before adding some parsley and the peas
• Cook for 15 minutes or until peas are soft
• Add Millac Gold and blend if preferred
• Serve with a drizzle of Millac Gold, sprig or parsley and crusty bread