Orange-scented broth of winter vegetables - vegetarian

1 servings

Ingredients

Quantity Ingredient
1 Orange; zest of
2 Oranges; juice of
1 teaspoon Tomato puree
5 tablespoons Olive oil
1½ pint Water
1 Bay leaf
1 Sprig fresh thyme
¼ Clove garlic
(whisk the above ingredients together to
; make the stock)
2 Turnips
2 Carrots
1 Fennel bulb
2 Leeks
2 Celery hearts
6 ounces Fine green beans
8 New potatoes
1 Onion
1 pounds Baby spinach
4 Tomatoes; chopped

Directions

STOCK

In a casserole pan, fry the onion in a little olive oil until golden brown.

Add the orange stock, bring to the boil and gently salt.

Add the diced vegetables and cook for 20 minutes over a low heat until they are tender but still firm. Add chopped tomatoes and then the spinach.

Correct the seasoning and serve with garlic mayonnaise and crusty bread.

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