Recipe by Clare Mcelhatton.
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Ready in 20 minutes- but always tastes better the next day!
Serves 2
Ingredients:
1 medium potato (around 220g). Peeled or unpeeled and cut into chunks.
1 medium carrot (around 90g). Peeled and grated
1 medium Beetroot (around 120g). Peeled and grated.
Lemon juice
Bouillon powder or stock cube (vegetable, chicken or beef will all work)
6 bay leaves
Dijon mustard
½ a leek cut lengthways and then sliced. Wash well to get rid of any soil in the layers
Oil
Steps:
Sweat the leek in a little oil or butter until soft. Be careful not to burn or brown the leek.
Add the potato, carrot, beetroot and around 600mls of water. Add 2 teaspoons of bouillon powder or 1 stock cube
Add the bay leaves and simmer for 10-15 minutes or until the potato is soft.
Remove the bay leaves
Add the juice of ½ a lemon and 1 tsp of Dijon mustard and plenty of black pepper
Mush the potatoes slightly to thicken the broth, or partially blitz with a stick blender.
Taste- adjust the seasoning if needed by adding more salt/stock, lemon or mustard
Market Garden Extras
Any of the tough dark green tops of the leek
Celery stalks and leaves
Rosemary or Thyme
Can all be simmered (be careful not to boil) with the broth and removed at the end with the bay leaves
Beetroot leaves can be shredded and added to the broth before serving.
Swaps
Substitute cannellini or butter beans for half or all of the potato
The broth can be blended and served as a soup. For this, dice the carrots and beetroot (instead of grating) and cook until soft.