Rosemary was traditionally used to help alleviate muscle pain, improve memory, boost the immune and circulatory system, and promote hair growth. This broth is so warming on a winter's night, it’s a great soup for those times when you don’t want a heavy meal.
This recipe makes one large portion or two small portions
1 tablespoon extra virgin olive oil
3 spring onion, green and white parts roughly chopped
1 leek, roughly chopped
1 stick of celery, finely chopped
1 garlic clove, finely sliced
6 large sage leaves, finely sliced
1 large sprig rosemary
750ml / 3 cups water
1 teaspoon stock powder
Salt, to taste
White pepper, to taste
In a large pan heat the oil, add the spring onions, leeks and celery
On a low-medium heat fry them until they have softened, this should take about 10-15 minutes. Don't rush it, leeks burn very easily. If that starts to happen lower the heat.
Add the garlic, fry for another 5 minutes
Add the sage, rosemary, water, stock, salt and pepper
Simmer for 30 minutes. Taste to see if you need to add more salt or pepper
Strain through a sieve and discard what is in the sieve.
Serve or pour back into the pan if you need to keep it warm