Mighty Turmeric and Ginger Veggie Broth

Serves 4, generously

Download recipe

Ingredients

Extra virgin olive oil - enough to cover the bottom of the pan

100g millet

1 onion, finely chopped

2-3 cloves garlic, finely chopped or crushed

2-3cm piece fresh ginger, peeled and grated

2 sticks celery, finely chopped

2 teaspoons turmeric

1 tablespoon dried mixed herbs

1 bay leaf, fresh or dried

1 red pepper, diced

3 carrots, diced

1 sweet potato, diced

500g butternut squash, diced

1 x 400g tin chopped tomatoes

1 heaped tablespoon tomato puree

1 x 326g tin sweetcorn, drained

1 x 400g tin cannellini beans, drained and rinsed

Small bunch chives, chopped

Small bunch spring onions, chopped

Pinch of sea salt

Few grinds of black pepper

Method

Leave the lid on at each stage when you are cooking this soup, the steam helps the vegetables cook nicely and more efficiently. 

Start by cooking the millet according to the packet instructions, then set aside to add to the dish later.

While the millet is cooking, add enough olive oil to cover the base of a heavy-bottomed pan, heat gently and add the onions, garlic, ginger and celery followed by the turmeric, herbs, bay leaf, salt and pepper. Stir and let cook for five minutes.

Next add the red pepper and cook until the onions and red pepper are soft but not browned. This takes about 10 minutes. If the onions start to stick, turn down the heat and add a splash of water.

Put the carrots, sweet potato and butternut squash into the pan and mix everything together. Add cold water to just cover the vegetables. Bring to a simmer and cook until the vegetables are soft, this will take about 20 minutes. Stir occasionally and add more water if necessary.

When the vegetables are cooked, stir in the chopped tomatoes and tomato puree and simmer for five minutes with the lid off.

Take the pan off the heat, remove the bay leaf and roughly blitz with a hand blender. Stir through the sweetcorn, cannellini beans and millet and return to the heat to bring the soup back to a simmer.

Finally take off the heat and sprinkle with the chives and spring onion. Taste and adjust seasoning if necessary.