Health Boosting Winter Broth with grain free vegetable quinoa, avocado and pesto
Ingredients
(serves 2)
1 courgette
2 carrots
1/2 cauliflower
Handful of kale
1 litre vegetable stock
salt and pepper
2 tbsp extra virgin olive oil
1/2 avocado
2 tbsp raw hemp seed pesto
Handful of fresh coriander
How to make it
Preheat the oven to 200˚C. Put the stock on a medium heat and simmer until it reduces to about half the volume. Concentrating the stock gives a lovely deep intensity to this broth bowl. Peel the carrots. Chop the courgette, 1 carrot and cauliflower into chunks and blitz in a food processor using the ‘S’ blade until a quinoa consistency. Do the same with the kale and 1 carrot but keep separate. On a baking tray spread the vegetable faux quinoa, season with salt and a good glug of olive oil. Roast for 15 minutes until it starts to turn a nice golden colour. Add the kale, salt and olive oil for the last 2-3 minutes. Remove from the oven. Add the roasted vegetable quinoa to the broth, top with half a sliced avocado, the raw hemp seed pesto and finely shredded carrot. Season with course black pepper and fresh coriander
More Recipes from Jo over at: https://www.modernfoodstories.com/
