Recipe - Orange-Scented Broth Of Winter Vegetables - Vegetarian

STOCK
1 Orange; zest of
2 Oranges; juice of
1 teaspoon Tomato puree
5 tablespoon Olive oil
1 One half pt Water
1 Bay leaf
1 Sprig fresh thyme
One fourth Clove garlic
(whisk the above ingredients
together to
; make the stock)
2 Turnips
2 Carrots
1 Fennel bulb
2 Leeks
2 Celery hearts
6 ounce Fine green beans
8 New potatoes
1 Onion
1 pound Baby spinach
4 Tomatoes; chopped

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 minced 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.

Converted by MC_Buster.

Converted by MM_Buster v2.0l.