Back To Our Roots Vegetable Broth

Back To Our Roots Vegetable Broth



.Not Suitable for freezing




  • 1 litre vegetable stock
  • 1 whole diced potato
  • 2 whole diced carrots
  • Half a diced turnip
  • 1 whole diced onion
  • 200g peas
  • 300g shredded kale
  • 1 bunch parsley, chopped


1. Place stock and all vegetables in a pan; boil until the vegetables are soft.
2. Season to taste and sprinkle with some chopped parsley

Kilted Chef Craig Wilson from Eat on the Green has been working for months with the children of Udny Green School to promote healthy eating and encouraging them to grow their own fruit and veg and help prepare meals with their families.The result of all their hard work together this season is three warming winter soups, which they're all pleased as punch to share with the readers of Raring2go! - well, the recipes at least. The soups were too good to share!

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