Recipe
for allergy sufferers:
 This
recipe for Vegetable Broth comes from Susan Swann who
has written the book Cakes
and Cookies for Children on Restricted Diets which
came about because of her youngest daughter's multiple
food allergies and food intolerance.
The
book is full of recipes which are dairy free, gluten
free, wheat free, corn free, egg free, sugar free, reduced
sugar, yeast free or soya free. For example, this particular
recipe is dairy free, gluten free, wheat free, corn
free, egg free and yeast free.
If
you would like to read more <click
here> or visit Susan's web site www.allergybaking.co.uk
This
recipe is dairy free, gluten free, wheat free and egg
free.
Ingredients
for Vegetable
Broth
1
large potato
1 medium sized onion
1 small parsnip
½ small turnip
1 medium sized carrot
2 large sticks of celery
1 large leek
¾ litre (1½ pints) of water
25g (1oz) dairy free margarine
Salt and pepper to season
How
to make Vegetable Broth
- Cut
and dice the potato, parsnip, turnip and carrot.
- Chop
the onion and celery.
- Cut
leaks into fine shreds.
- Melt
margarine in a saucepan. Add the vegetables and cover
the pan.
- Fry
very gently without browning for 7 minutes, shaking
the pan frequently.
- Pour
in the water and salt and bring to boil.
- Lower
the heat. Cover the pan and simmer very gently for
1 ½ hours (or until the barley is soft.
- Serve
whist still hot with bread allowed in your diet.
This
soup freezes well.
Serves
4
Susan
Swann
www.allergybaking.co.uk
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