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
