Root Vegetable Broth With Gremolata Oil

This broth celebrates the earthy sweetness of slow‑simmered root vegetables, creating a golden, nourishing base that feels both comforting and restorative. Carrots, parsnips, celeriac, and onions melt into a deeply flavoured broth, offering natural richness without heaviness. Just before serving, a spoonful of vibrant gremolata oil infused with lemon zest, garlic, and fresh parsley is drizzled over the top. The result is a beautiful contrast: warm, velvety broth meeting a zingy, herb‑forward oil that wakes up every spoonful.

Cooking Time
20

Portions
10

Ingredients

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g carrots, diced
g parsnips, diced
g swede, diced
g leeks, sliced
ml boiling water
g vegetable bouillon paste
ml olive oil
zest of 1 lemon
g fresh parsley, finely chopped
clove garlic, grated

1
Step 1
In a large pan, add the carrots, parsnips and swede, cover with water and bring to the boil. Add the vegetable bouillon paste, bring to a simmer for 5 minutes then add the leeks and simmer for a further 10 minutes, season with ground pepper.
2
Step 2
To make the gremolata oil. Mix the olive oil, lemon zest, parsley, and garlic. Allow to infuse before serving.
3
Step 3
To serve, ladle broth with the vegetables into bowls and drizzle with gremolata oil to finish.