Winter leek, celery and fennel broth

Winter leek, celery and fennel broth

Ingredients

Serves 4

1 tbsp olive oil
1 leek, sliced, 1 small celery sticks, and leaves
1.3 ltr vegetable stock
Small bulb fennel
1 clove garlic
Sprig rosemary
300g borlotti beans
100g frozen peas
100g canned green lentils
40g pearl barley
75g spinach leaves
Crusty bread
Vegetarian parmesan
Sea salt
Black pepper

How to make

1.Heat the oil in a saucepan and add leeks, fennel, and celery and cook over gentle heat for about 6 mins, stirring occasionally

2.Add garlic, pearl barley and stock, bring to the boil and cook for a further 5 mins.

3.Stir in the rosemary, borlotti beans, green lentils and simmer for 10 mins

4.Break the crusty bread down into bite size pieces and coat lightly with olive oil, place into heated oven 190°C for 5 mins, remove from oven and leave to cool.

5.Add peas and spinach to the soup and cook for a further 5-10 mins.

6.Check the seasoning with sea salt and black pepper.

7.Ladle into bowl, top with some of the toasted croutons and finish with a sprinkle of parmesan cheese and picked celery leaves

Picture4

Recipe courtesy of Cranks
www.cranks.co.uk

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