Organic spelt and veggie broth

Name: Organic spelt and veggie broth
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: Accompaniment
Ingredients: 1.50 Litres water; 45.00 ml stock powder vegetable; 2.00 leeks cut into thirds; 1.00 onion peeled, sliced; 2.00 celery stalks chopped; 1.00 sweet potato peeled and sliced; 2.00 courgettes baby, sliced diagonally; 65.00 ml fresh Italian parsley chopped; 1.00 lemongrass stalk; 5.00 ml saffron; 2.00 galangal dried; 250.00 g pasta fusilli, cooked; 250.00 ml chickpeas tinned; 0.00 fructose; 15.00 ml soy sauce; 0.00 sea salt

4 servings Prep: 15 mins, Cooking: 20 mins

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Healthy and hearty.

By Food24 November 03 2009

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Ingredients (16)

1.50 Litres	water
45.00 ml	stock powder — vegetable
2.00	leeks — cut into thirds
1.00	onion — peeled, sliced
2.00	celery stalks — chopped
1.00	sweet potato — peeled and sliced
2.00	courgettes — baby, sliced diagonally
65.00 ml	fresh Italian parsley — chopped
1.00	lemongrass — stalk
5.00 ml	saffron
2.00	galangal — dried
250.00 g	pasta — fusilli, cooked
250.00 ml	chickpeas — tinned
0.00	fructose
15.00 ml	soy sauce
0.00	sea salt

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Method:

Spelt is a strain of wheat that is ground into flour and used to make pasta.
Bring water to the boil and stir in stock powder.
Add vegetables, parsley, lemongrass, saffron and galangal (a type of ginger); and simmer over low heat until veggies are cooked but still firm.
Add cooked pasta and chickpeas.
Stir in fructose and soya sauce and season.