Veg Basket Broth

Method

1. Heat up the stock and add the drained broth mix, the bay leaf and thyme - boil for about 30 minutes until the whole peas are tender. Season with salt and pepper.
2. Meanwhile, chop all the vegetables into 2 cm-ish dice. Remove the leaves from the stalks of your greens, chopping the stalks into dice and slicing the leaves quite finely.
3. Chop up the parsley and mix with the garlic and zest for the gremolata.
4. When you’re almost ready to eat your soup, bring the broth up to the boil and add the vegetables ( holding back the stalks and leaves) and cook for about 2 minutes, throw in the greens for the last 30 seconds.
5. Serve right away whilst the vegetables taste sprightly, with a teaspoon of the gremolata on top and your fermented turnip (if using).