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Autumn Vegetable Broth

Using UK grown ingredients to create a seasonal broth, full of flavour and wonderfully warming and nutritious - just as the cold sets in! I like to make this dish using my own home grown beansprouts. It makes a world of difference! Simply soak some soybeans for 24 hours, then over the course of a week, rinse and drain them 3 times a day until they are fully grown; discard the soybean and use the sprouts right away!

Serves one (or two small portions)

Takes 10 minutes (5 prep, 10 cook)

500ml of water

1 tbsp of olive oil

1 tbsp of soy sauce

1 tsp of salt

1 tsp of chilli flakes

1 tsp of pepper

2 cloves of garlic

1/2 a very small soft skin pumpkin (or 1/4 of a small one)

3 baby courgette (or one small courgette)

1 pak choi

1 handful of beansprouts (preferably homegrown)

1 spring onion

1 tsp of sesame seeds

In a medium heavy bottomed saucepan pan (preferably cast iron) on a medium/high heat; add the water, oil, soy sauce, salt, chilli and pepper. Crush and finely chop the garlic and add it too.

Finely slice the pumpkin into thin 3mm slithers and add it to the broth.

Finely slice the baby courgette in a similar fashion and when the broth has been on heat for 5 minutes and is lightly boiling, add them in with the pak choi leaves and beansprouts. Set a timer for a further 5 minutes.

Lightly toast your sesame seeds and chop your spring onion ready for garnishing.

Serve in a large bowl with the toasted sesame seeds and chopped spring onion.

Find this recipe on Instagram!

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