Chunky Tea-infused Vegetable Broth
This chunky vegetable broth has a delicious flavour from the tea infused mushrooms.
- Yields: 2 |
- Difficulty: easy
- Prep Time : 10 mins |
- Cook Time : 3:40 hours
4 dried porcini mushrooms
2 large onions, chopped
2 large tomatoes, or a mixture of small and big, cut into chunks
2 Tbsp (30 ml) tomato paste
2 whole cloves of garlic, peeled4 small potatoes, whole and unpeeled
4 pickling onions, peeled
assorted veggies, left whole or cut into chunks – (we used mushrooms, patty pans and courgettes)
sea salt and milled black pepper
Steep the porcini mushrooms in the rooibos tea for at least 3 hours. Chop two of them finely and keep the other two whole. Remove the mushrooms from the tea before chopping.
Over a moderate heat in a casserole dish, caramelise the chopped onions, then add the tomatoes, tomato paste, garlic and 2 C (500 ml) of the rooibos tea. Add the potatoes and pickling onions. Cook until the potatoes are fork tender, adding more tea if necessary.
Stir in the mushrooms and lastly add the patty pans and courgettes. Cook for another few minutes (the veggies should still be slightly crunchy), season with salt and pepper and serve immediately.
Tip: Colourful veggies, in this case the patty pans and courgettes, will lose their colour if added too early. Add them right at the end and serve the dish immediately.