Spring Onions and Spinach broth

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Spring Onions and Spinach broth


  • 2 big spring onionsDSC03445
  •  1 medium white onion
  • ½ red onion
  • 100grs button mushrooms
  • 4 garlic cloves
  • Handful of black pasta
  • 2 medium carrots
  • 100grs spinach
  • 1l vegetable stock
  • 1 tea spoon of ground ginger
  • 1 small scotch bonnet
  • 100grs cooking bacon
  • 2 table spoons rapeseed oil


Cut the bacon into small pieces and fry until brown with crispy edges. Remove the bacon from the pan and add the carrot with the stock. Cover and let simmer for 5 minutes.

Then, add: chopped mushrooms, chopped spring onions, onions, garlic, pasta, finely cut scotch bonnet and ground ginger. Adjust the seasoning, cover and cook for 7 minutes at low heat. Check that the pasta is cooked al dente.

Only when the pasta is cooked through, add all the spinach and stir gently for 2 minutes maximum.

The broth is ready to serve.

Serve it in a bowl and top with the crispy bacon.


Did you know? Onions are full of b6, vitamin c folic acid and iron… but apparently dangerous for pets… so, no left over for the kitty cat!


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