Some bargain vegetables were bought in the local co-op on a Sunday afternoon, including salad tomatoes, carrots and leek. With celery from the fridge, I had the ingredients to make a tasty tomato and celery broth.
Chop up one mid-sized leek, four sticks of celery, shred half a dozen salad tomatoes, and 750 grams of carrots. Add to 2 litres of boiling water, and cook for half an hour. Add two ham stock cubes, and one vegetable stock cubes. Plus a teaspoonful of black pepper. I also added a handful of Khorasan wheat (Kamut), for flavour and thickening (adding that means this is not a wheat-free recipe).
After the first period of cooking, mash the contents of the pot. Cook for another 45 minutes under glass at a low simmer. Add some shredded basil leaves, and cook for a further 10 to 15 minutes before serving.
Tomato and Celery Broth