Harvest Broth Recipe

Name: Harvest Broth
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Soups & Stews
Ingredients: 1 kg lamb neck; 200 grams green peas; 200 grams broad beans; 1 medium carrots carrot; 1 each onions; 1 each turnip small; 1 each cauliflower florets small; 5 each parsley leaves fresh sprigs; 1 1/2 litres water; 1 x salt and black pepper

Servings: persons

1 kg lamb neck
200 grams green peas
200 grams broad beans
1 medium carrots carrot
1 each onions
1 each turnip small
1 each cauliflower florets small
5 each parsley leaves fresh sprigs
1 1/2 litres water
1 x salt and black pepper

1
Remove as much fat as possible from the meat.
2
Place the meat in a large saucepan and cover with the water.
3
Bring to the boil and skim any fat from the surface of the liquid.
4
Shell the peas and beans.
5
Peel and dice the carrot, onion and turnip.
6
Add the vegetables, except the cauliflower, to the meat.
7
Season.
8
Cover the saucepan and simmer slowly for 3 hours.
9
30 minutes before serving the broth, cut the cauliflower into sprigs and add to the saucepan.
10
Serve hot decorated with sprigs of parsley.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 kg lamb neck, 200 grams green peas, 200 grams broad beans, 1 medium carrots carrot, and more.

Yes, Harvest Broth falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Harvest Broth

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