Root Vegetable Broth with Fresh Ginger and Soy Sauce Recipe




  • 100ml (3½ fl oz) olive oil
  • 250g (9oz) white onion, cut into 3cm (1¼ in) cubes
  • 250g (9oz) celery, cut into 3cm (1¾ in) pieces
  • 1 garlic clove, cut in half
  • 2 bay leaves
  • 50g (1¾ oz) flat leaf parsley, leaves picked and stalks finely chopped
  • 6cm x 2.5cm (2½ in x 1in) piece of fresh root ginger, chopped into slivers
  • 250g (9oz) swede, cut into 3cm (1¼ in) cubes
  • 250g (9oz) turnip, cut into 3cm (1¼ in) cubes
  • 250g (9oz) carrot, cut into 3cm (1¼ in) cubes
  • 250g (9oz) potato, cut into 3cm (1¼ in) cubes
  • 250g (9oz) parsnip, cut into 3cm (1¼ in) cubes
  • 1.5 litres (2¾ pints) vegetable stock
  • 50ml (2fl oz) light soy sauce, or to taste
  • Salt and pepper


  • Step 1: Heat the olive oil in a large, heavy-based saucepan, add the onion and celery and cook over a medium heat for five minutes, stirring occasionally. Add the garlic and bay leaves and cook for another five minutes, then add the chopped parsley stalks and the ginger. Add all the root vegetables and stir well. Continue to stir and cook the vegetables for five minutes as the heat builds in the pan and starts the flavours flowing. Season with salt and pepper, being careful with the salt, as soy sauce will be added later.
  • Step 2: Pour in the stock and bring to the boil, skimming off any white foam that rises to the surface. Now reduce the heat, put the lid half on to prevent too much evaporation and simmer for 40 minutes. Chop the parsley leaves roughly and add to the broth, drizzle in the amount of soy sauce to your liking and check the pepper – you might need some more.

Recipe taken from Eat More Veg by Arthur Potts Dawson, published by Mitchell Beazley, £15

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