Rapeseed Oil 2 Large Onions 3 Carrots 1 Parsnip 1/2 Turnip 2 Sticks of Celery 1 Leek 4 Cloves of Garlic 3 Tins of Beans ( Kidney, Haricot, Cannellini or Butter) 3 Sprigs of Rosemary and Thyme 1 Litre of Vegetable Stock 1 Tea Spoon Worchestshire Sauce 1 Tablespoon of tomato Puree 2 Tablespoons of Nutritional Yeast Seasoning to Taste
1. Chop all vegetables into stock cube size pieces. 2. Heat oil in pot. 3. Add all chopped vegetables (onions, carrots, celery, garlic, etc) 4. Sweat down all vegetables and herbs for approx. 5 minutes. Then add the bean mixture. 5. Add worcestershire sauce, tomato puree and nutritional yeast and cover with the stock liquid. (The stock should cover the depth of the vegetables plus a further half) 6. Cook on a simmer for approx. one hour until the stock has reduced until just below the depth of the vegetables. Keep the lid off to allow the flavous to concentrate.
Cook time is approx. 90 Minutes.
If you choose to add in Lamb or Sausages for a coddle, you would fry off the meat before adding the vegetables. The cook time would be approx. the same.
Nathan Diamond shares a delicious recipe for Oyster Leek and Potato Soup, one of the Oyster recipes to celebrate the CLIFF Oyster Festival, running throughout the month of September in Cliff at Lyons, Cliff Townhouse and Cliff House Hotel.