A selection of perennial leaves from Incredible vegetables alongside wild foraged ground elder from Deanna at The Wild Pharma and fresh shallots and parsley from Pearman's no dig farm, to make a delicious soup or vegetable stock.
Perennial leaves from incredible vegetables includes:
- Seombadi leaves (order your own plant - link below)
- Scots Lovage
- Perennial Kale
Suggestions for use:
Finely chop the shallots and sauté in some butter or olive oil until soft and beginning to brown.
Finely chop and add the remaining leaves, stir in well and cook on a medium heat until they begin to soften, add salt and pepper and cover with 400ml of water. Leave to simmer for 30minutes. Season to taste and serve hot.
You can serve as it is, alternatively strain off the liquid to use the broth as a starter soup, or a vegetable stock, or blend the vegetables in a food processor and serve.
Order your own perennial celery (Seombadi) seed/plants - from Incredible vegetables HERE