- 1.Heat 2 tbsp oil in a heavy based pan
- 2.Gently fry onion for 3-5 minutes, or until soft
- 3.Add carrots and other root veg. Sautee for another 3-5 minutes
- 4.Add pre-soaked broth mix, salt and pepper and any dried herbs you are using
- 5.Add stock and bring to the boil. Simmer for 40-50 minutes or until all the grains are soft.
- 6.Check consistency. If too thick, just add more water
- 7.Add kale/greens and any fresh herbs, cook for another 5 minutes
- 8.Serve with a massive chunk of crusty bread!
- 100g broth mix- soaked overnight in cold water and drained
- 250g carrots
- 250g any root veg (celeriac, swede, turnip, parsnip all work well)
- 1 large onion
- 100g kale/greens sliced into ribbons
- 1.5 litres veg stock
- 2 tbsp cooking oil
- Dried herbs (optional- herbs de provences work well)
- Fresh herbs (optional- winter savoury and sage work nicely)
