Gardener's Broth Recipe

soup bowls
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 Updated 01/09/2015

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This soup certainly contains a lot of the vegetables a gardener might grow.


  • 3 tablespoons butter
  • 1 onion, chopped
  • 1-2 garlic cloves, crushed
  • 1 large leek
  • 2 cups Brussels sprouts, washed and trimmed
  • 1 cup green beans, prepared
  • 2 1/4 pints vegetable or chicken stock
  • 3/4 cup fresh or frozen peas
  • 1 tablespoon lemon juice
  • 1/2 teaspoon ground coriander
  • 4 tablespoons double/heavy cream
  • seasoning
(see measure conversions for more information on quantites)


  1. Melt the butter in a saucepan.
  2. Add the onion and garlic and fry very gently, stirring occasionally, until they begin to soften but not colour.
  3. Slice the white part of the leek very thinly and reserve.
  4. Slice the green part if the leek.
  5. Add the green part of the leek, the Brussels sprouts and beans to the saucepan.
  6. Add the bouillon and bring to the boil.
  7. Simmer for 10 minutes.
  8. Add the peas, seasoning, lemon juice and coriander and continue to simmer for 10-15 minutes until the vegetables are tender.
  9. Cool the soup a little, then press through a strainer or blender until smooth.
  10. Pour into a clean pan.
  11. Add the reserved slices of leek to the soup, bring back to the boil and simmer for about 5 minutes until the leeks are tender.
  12. Season if required, stir in the cream and reheat gently.

Prep Time: 15 minutes

Cook Time: 35 minutes

Yield: 4 portions


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