Winter vegetable broth

|Celebrate winter vegetables with a nourishing bowl of broth.|black radish celery chard leek mushrooms radish rainbow chard swiss chard turnip|1 onion finely diced1-2 stalks of celery finely diced2 cloves of garlic finely chopped1 carrot peeled and finely diced1 turnip peeled and finely diced1-2 black radish peeled and finely diced1/2 a leek dicedsprig of thyme picked and choppedsprig of rosemary picked and choppedhandful of mushrooms sliced350ml chicken or vegetable stockhandful of chard or cavolo nero shreddedsmall bunch of parsley3-4 tbsp toasted pumpkin seedsextra virgin olive oil lemon juice|Heat a lidded pan over a low to medium heat. Add a little extra virgin olive oil and add the diced onion leek celery carrot and garlic along with a good pinch of salt. Put the lid on and cook for 5-10 minutes.Add the diced turnip and radish chopped herbs and sliced mushrooms along with a little pinch of salt. The vegetables should soften but not take on colour so they retain some bite.Blend the parsley and toasted pumpkin seeds with a drizzle of extra virgin olive oil to create a pesto consistency. Add salt and fresh lemon juice to taste.Add the stock to the lidded pan to cover the softened vegetables and bring to a simmer. Taste for seasoning and add salt and pepper as needed. Add shredded cavolo nero or swiss chard for the last minute of the cooking. Ladle into bowls and top with a spoon of the parsley pesto and a final drizzle of extra virgin olive oil. |10.00 minutes|2|Daylesford