Orange-scented broth of winter vegetables - vegetarian

Yield: 1 servings

Measure Ingredient
1 \N Orange; zest of
2 \N Oranges; juice of
1 teaspoon Tomato puree
5 tablespoons Olive oil
1½ pint Water
1 \N Bay leaf
1 \N Sprig fresh thyme
¼ \N Clove garlic
\N \N (whisk the above ingredients together to
\N \N ; make the stock)
2 \N Turnips
2 \N Carrots
1 \N Fennel bulb
2 \N Leeks
2 \N Celery hearts
6 ounces Fine green beans
8 \N New potatoes
1 \N Onion
1 pounds Baby spinach
4 \N Tomatoes; chopped

STOCK

In a casserole pan, fry the onion in a little olive oil until golden brown.

Add the orange stock, bring to the boil and gently salt.

Add the diced vegetables and cook for 20 minutes over a low heat until they are tender but still firm. Add chopped tomatoes and then the spinach.

Correct the seasoning and serve with garlic mayonnaise and crusty bread.

Converted by MC_Buster.

Converted by MM_Buster v2.0l.

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