Veg­gie broth

Friday - - Good Food -

Prep time 15 mins Cook­ing time 30 mins Serves 4 2 tbsp olive oil 2 garlic cloves, crushed 2 onions, chopped 2 large Yukon pota­toes, peeled, cubed and par­boiled 1 cup cauliflower flo­rets 500ml veg­etable stock 1 cup canned chick­peas, drained and rinsed 50g run­ner beans, trimmed and cut into large pieces 1 large car­rot, cleaned and finely chopped Pomegranate pearls and chopped mint or basil, to gar­nish Onion mixed with a lit­tle sumac, to gar­nish (op­tional) 1 Heat oil in a large pan and add garlic. Stir un­til slightly cooked and then add onions. Con­tinue to sauté on medium heat un­til the onions are soft but not coloured, about 2 min­utes. 2 Add pota­toes and cauliflower and sauté on high heat un­til the vegetables are glossy. 3 Add veg­etable stock and bring to the boil. Now add chick­peas and run­ner beans, cover and let it sim­mer un­til the pota­toes and cauliflower are cooked. 4 Now add car­rot and let it sim­mer for another 1-2 min­utes. Check for sea­son­ing. 5 Take the pan off the heat and la­dle the veg­etable broth into a large serv­ing bowl. Gar­nish and serve.

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