Gardener’s Broth

gardeners broth

Gardener's Broth

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Servings: 6
Calories: 273


  • 1 1/2 oz butter
  • 1 onion chopped
  • 2 garlic cloves crushed
  • 1 large leek
  • 8 oz Brussels sprouts
  • 4 1/2 oz French green or runner (string) beans
  • 2 pints vegetable stock
  • 4 1/2 oz frozen peas
  • 1 tbsp lemon juice
  • 1/2 tsp ground coriander
  • 4 tbsp double heavy cream
  • salt and pepper

melba toast

  • 6 slices white bread


  • Melt the butter in a saucepan. Add the onion and garlic and fry over a low heat, stirring occasionally, until they begin to soften, but not colour.
  • Slice the white part of the leek very thinly and reserve; slice the remaining leek. Slice the Brussels sprouts and thinly slice the beans.
  • Add the green part of the leeks, the Brussels sprouts and beans to the saucepan. Add the stock and bring to the boil. Simmer for 10 minutes.
  • Add the frozen peas, seasoning, lemon juice and coriander and continue to simmer for 10-15 minutes, until the vegetables are tender.
  • Cool the soup a little, then press through a strainer or process in a food processor or blender until smooth. Pour into a clean pan.
  • Add the reserved slices of leek to the soup, bring back to the boil and simmer for about 5 minutes, until the leek is tender. Adjust the seasoning, stir in the cream and reheat gently.
  • To make the melba toast, toast the bread on both sides under a preheated grill (broiler). Cut horizontally through the slices, then toast the uncooked sides until they curl up. Serve immediately with the soup.
Calories: 273 kcal
Carbohydrates: 37 g
Protein: 8 g
Fat: 11g
Saturated Fat: 6 g
Trans Fat: 1 g
Cholesterol: 29 mg
Sodium: 932 mg
Potassium: 326 mg
Fiber: 4 g
Sugar: 7 g
Vitamin A: 1356 IU
Vitamin C: 45 mg
Calcium: 120 mg
Iron: 3 mg
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