Ingredients for Hot Veg Broth

Extra Virgin olive oil 2 tbsp
Onion 2 nos
Garlic 6 pods
Leaks 2 springs
Celery 2 springs
Turnips 2 nos
Carrot 2nos
Fennel Leaves 2 springs
Parsley Stems 1 bunch
Green chilli (slit) 4 nos
Water 5 large cups

Ingredients for the Soup

Extra Verging oil 1 tbsp
Garlic Chopped 10 pods
Onion Chopped 1 small
Carrot Chopped 1 nos
Turnip Chopped 1 nos
Fresh Thyme leaves Few springs
Salt To taste
Freshly Crushed Black Pepper To taste
Lemon juice Optional

Preparation Method     

Heat Oil in a sauce pan and fry the garlic for 2 mins and add chopped onions, let the onions turn light brown, then add the remaining vegetables and water ring to a boil (skimming the froth).

Simmer for 30 mins. Strain and keep aside.

In another sauce pan heat oil and fry the remaining fine chopped garlic.

Add onion and fry till the onions turn transparent, then add carrot, turnip and the prepared broth. Bring to a boil and add thyme leaves season with salt and pepper, serve hot..!

Recipe: Chef Ashish Rai, Head – Culinary, Barbeque Nation Hospitality Ltd.

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