Rosemary Broth

Makes one large portion / two small portions

1T 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

1c edamame beans (optional)

6 large sage leaves, finely sliced

1 large sprig rosemary

750ml / 3c water

1t stock powder


White pepper


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 beans (if using), 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 serve or pour back into the pan if you need to keep it warm