Celery and Carrot Broth

Vegetarian , Vegan


1 large bunch of celery (Oamaru Organics) 

1 bag of mixed carrots (Ettrick Gardens)

2-3 cloves of garlic -crushed 

2 litres of good vegetable stock -or you can make your own.

2 Tbsp extra virgin olive oil (Dunford Grove)

1-2 tsp ground coriander

4 white ends of spring onion -each cut into 4-5 pieces (Janefield Hydroponics)

Large bunch of beetroot leaves -thinly cut leaves (Oamaru Organics) 

1-2 Tbsp soy sauce

Salt and pepper


Using a large soup pot, heat the oil, add crushed garlic & coriander, and cook for 2-3 minutes. Add carrots and cook for a further 5 minutes, then add celery and spring onion ends cooking a further 3 minutes. Add soy sauce and vegetable stock, bring to the boil then reduce the heat to a simmer, add ground black pepper and cook for 15-20 minutes, or until the carrots are soft. Season as needed.

To serve, add cut beet leaves into each bowl of broth and enjoy with some fresh bread. 


Recipe by: Amy Dougherty


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