Winter vegetable broth


Prep time: 
10 minutes
Cooking time: 
40 minutes


Celebrate winter vegetables with a nourishing bowl of broth.


  • 1 onion, finely diced
  • 1-2 stalks of celery, finely diced
  • 2 cloves of garlic, finely chopped
  • 1 carrot, peeled and finely diced
  • 1 turnip, peeled and finely diced
  • 1-2 black radish, peeled and finely diced
  • 1/2 a leek, diced
  • sprig of thyme, picked and chopped
  • sprig of rosemary, picked and chopped
  • handful of mushrooms, sliced
  • 350ml chicken or vegetable stock
  • handful of chard or cavolo nero, shredded
  • small bunch of parsley
  • 3-4 tbsp toasted pumpkin seeds
  • extra virgin olive oil 
  • lemon juice


  1. Heat a lidded pan over a low to medium heat. Add a little extra virgin olive oil and add the diced onion, leek, celery, carrot and garlic, along with a good pinch of salt. Put the lid on and cook for 5-10 minutes.
  2. Add the diced turnip and radish, chopped herbs and sliced mushrooms along with a little pinch of salt. The vegetables should soften but not take on colour so they retain some bite.
  3. Blend the parsley and toasted pumpkin seeds with a drizzle of extra virgin olive oil to create a pesto consistency. Add salt and fresh lemon juice to taste.
  4. Add the stock to the lidded pan to cover the softened vegetables and bring to a simmer. Taste for seasoning and add salt and pepper as needed. 
  5. Add shredded cavolo nero or swiss chard for the last minute of the cooking. 
  6. Ladle into bowls and top with a spoon of the parsley pesto and a final drizzle of extra virgin olive oil.  
Photo Credit: Jonny Hughes @jonny2love
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