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Recipe for allergy sufferers:

Vegetable Broth

Cakes and Cookies for Children on Restricted DietsThis 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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Cakes and Cookies for Children on Restricted Diets
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