Tomato & Veg Broth

Broth, stew, soup.... whatever. This is absolutely delicious with fried fish (red gurnard would be great); and equally good on its own with some spinach. A spoon of mayonnaise on this and you end up with a fabulous creamy sauce at the end of the meal. Chunky bread or some roast potatoes would be a good addition too...


  • 1 Onion
  • 1 Carrot
  • 1 Leek
  • 1 Stick Celery
  • 2 Cloves Garlic
  • Smoked Paprika
  • Chilli Powder
  • Bay Leaf
  • Glass White Wine
  • 1 tsp Veg Bouillon or Stock
  • Water
  • Parsley or Dill

First get your sliced Onions into a pan gently heating in a little Olive Oil

Add chopped and finely sliced Leeks, Carrots, Celery together with some crushed Garlic, a sprinkle of Salt and a Bay Leaf.  Fry over a gentle heat for 15 or so mins until the veg are smelling delicious; half way through add a teaspoon of Smoked Paprika and a dash of Chilli Pepper

Add a teaspoon of Tomato Puree and some Black Pepper and cook for a few minutes, stirring

Add a glass of White Wine or Vermouth and gently cook off the alcohol.  Add a mug or 2 of water and a teaspoon of dried Veg Stock Bouillon and simmer for 10 mins or so with a lid on

Taste to make sure it doesn’t need more salt or pepper etc and add a little water, or cook some off to get the right kind of broth consistency (not too thin, not too thick!)

If you wanted to – you could add some chopped fresh Cherry Tomatoes to this just before serving

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