This delicious broth has many uses. Use it instead of water for cooking pulses and beans and it brings them to life immediately. Add some diced or shredded green vegetables and simmer until they soften for a nutrient-rich soup or simply stir in some green pesto and lemon juice and pour into a mug for a light lunch on the go.
Allium broth
Makes 1.2 litres
2 large white onions, skins on, sliced
2 leeks, green ends included, sliced
1 bunch spring onions, sliced vertically
4-6 garlic cloves, rolled and smashed, skins on
4 small shallots, skin on, sliced into rounds
2.25 litres water
2 tbsp white wine vinegar
4 cloves
2 bay leaves
1 tsp black peppercorns
1 Combine all the ingredients in a large pan. Cover with a lid and bring to the boil.
2 Lower the heat to a simmer, and continue cooking for 2 hours until all the allium vegetables have softened, become totally transparent and are almost reduced to a pulp.
3 Strain the broth through a sieve, pushing through the finer vegetables with a wooden spoon. Set aside to cool.
4 Store in an airtight container in the fridge for up to five days, or freeze for up to three months.
Recipe from Broth by Vicki Edgson and Heather Thomas. Photography by Lisa Linder (Jacqui Small Publishing).
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