Rosemary Broth

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