Serves 4-6
50 minutes
Easy
1 medium white onion, finely sliced
3 garlic, finely chopped
1 red chilli, deseeded & finely chopped
1 fennel head, halved lengthways & finely sliced
3 celery sticks with leaves, thickly sliced at angle
1 carrot, peeled & thinly sliced at angle
2 or 3 peppers, red, yellow &/or orange, thickly sliced
1 courgette, thickly sliced at angle
½ tsp saffron threads, soaked in 150ml hot water
1 small glass of white wine (pref dry, optional)
2 heaped tsp smoked paprika powder
1½ tins of chopped tomatoes, or 3 or 4 fresh ones
1 tin of chickpeas, drained & rinsed
200g halloumi cheese or firm tofu, cut into 2cm cubes (optional)
1½ litres of hot water, with 1 tbsp good quality vegetable stock
2 cups of rapeseed or veg oil
Juice of ½ lemon
Handful of fresh parsley, roughly torn
2 tsp rock salt & 1 tsp white pepper
Serves 4-6
50 minutes
Easy
1 medium white onion, finely sliced
3 garlic, finely chopped
1 red chilli, deseeded & finely chopped
1 fennel head, halved lengthways & finely sliced
3 celery sticks with leaves, thickly sliced at angle
1 carrot, peeled & thinly sliced at angle
2 or 3 peppers, red, yellow &/or orange, thickly sliced
1 courgette, thickly sliced at angle
½ tsp saffron threads, soaked in 150ml hot water
1 small glass of white wine (pref dry, optional)
2 heaped tsp smoked paprika powder
1½ tins of chopped tomatoes, or 3 or 4 fresh ones
1 tin of chickpeas, drained & rinsed
200g halloumi cheese or firm tofu, cut into 2cm cubes (optional)
1½ litres of hot water, with 1 tbsp good quality vegetable stock
2 cups of rapeseed or veg oil
Juice of ½ lemon
Handful of fresh parsley, roughly torn
2 tsp rock salt & 1 tsp white pepper
This Mediterranean inspired summery broth has lots of punchy flavours, and you can mix up the vegetables anyway you might prefer. We love this dish in our house. I also adore celery, so when my lovely local veg people tweeted a photo of some fat leafy stuff, I decided to grab some along with some frond-topped fennel and peppers. Make sure you include all the fronds and leaves, as there's so much flavour in them. I sometimes make this as a simple veg dish without any halloumi or tofu, but I it was a special post-exam treat for the teens. Deep fried halloumi bites are one of their favourites. Just don’t add the cubes to the broth until serving or they will lose their texture. Enjoy with hunks of bread or roasted new potatoes.
This Mediterranean inspired summery broth has lots of punchy flavours, and you can mix up the vegetables anyway you might prefer. We love this dish in our house. I also adore celery, so when my lovely local veg people tweeted a photo of some fat leafy stuff, I decided to grab some along with some frond-topped fennel and peppers. Make sure you include all the fronds and leaves, as there's so much flavour in them. I sometimes make this as a simple veg dish without any halloumi or tofu, but I it was a special post-exam treat for the teens. Deep fried halloumi bites are one of their favourites. Just don’t add the cubes to the broth until serving or they will lose their texture. Enjoy with hunks of bread or roasted new potatoes.
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