for allergy sufferers:
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.
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.
you would like to read more <click
here> or visit Susan's web site www.allergybaking.co.uk
recipe is dairy free, gluten free, wheat free and egg
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
to make Vegetable Broth
and dice the potato, parsnip, turnip and carrot.
the onion and celery.
leaks into fine shreds.
margarine in a saucepan. Add the vegetables and cover
very gently without browning for 7 minutes, shaking
the pan frequently.
in the water and salt and bring to boil.
the heat. Cover the pan and simmer very gently for
1 ½ hours (or until the barley is soft.
whist still hot with bread allowed in your diet.
soup freezes well.
order your copy of Cakes and Cookies for Children on Restricted
BOOK IS CURRENTLY OUT OF PRINT