All-in-one chunky winter broth

Really not a great recipe this. Far too much liquid in the standard recipe and fairly dull flavour wise. As per others I used just under half of the stock but added a small amount of chilli, some moroccan spice and seasoning. Also took a lot longer than 20 mins to get it all cooked properly. I'd personally suggest that this be slow cooked for at least an hour to get the most out of the recipe and any adjustments you have made

Having read some of the other comments on here first, I made a few alterations to the recipe and it was really tasty. It also made enough for 5 lunches which was perfect. As others have suggested, I only used 1 litre of stock- this seemed plenty. I then substituted one of the carrots for a potato cut into tiny chunks and also added finely chopped onion. Will definitely make this again for a warming lunch.

This soup is lovely once you've made a few adjustments therefore I would say that the actual recipe is poor. As others have noted, there is way too much liquid!! I used less than half of that in the recipe. It also needs to be simmered gently for much longer in order to cook the carrots and develop the flavours and the carrots need to be chopped very small. I also added a tsp of sugar, a good pinch of salt, black pepper, 1/2 tsp of dried basil and twice the pesto. Delicious, simple and healthy - in the end!

I'm sure it's not supposed to be 2 litres, it was far too thin. I reduced it for ages before it was a better consistency. I also had to liquidize the whole thing so it was suitable for my toddler and baby, but actually I think this made it taste nicer.

Oops! I forgot to rate it.

We've just made this recipe from the Good Food cook book we have. The photo and description made it look and sound wonderful. With hindsight I wish I had read the comments on here first. The addition of a sausage or two does sound like it would go really well. And we definitely found it to be too watery. I'd recommend 1 ot 1.5 ltrs of stock. 2 ltrs is definitely way too much. All that aside, it didn't taste bad, it was quite nice actually. I get the feeling with a little tweaking it would be a firm favorite.

Good base recipe but I added cabbage, chili, rice noodles and mushrooms otherwise it would have been bland. Would aslo recommend cooking for over half an hour for a fuller flavour. It made enough for dinner and 3 lunches after! Wish I could give it 3 and a half stars.

I love this broth I have made this loads of times. I have read the comments and did a few changes myself I only used 2 pints of stock threw in a handful of red lentils . I put in a few more carrots in and 1 Parsnip, and a good pinch of chilli flakes. it makes loads I'm on a Slimming World Diet if you use sacla roasted Pepper Pesto a Tbsp is only 2 sins for the whole pan so fill your boots Dont eat it with bread tho if your on the diet.

This ended up being really tasty but I had to make quite a few changes. I only used about 2 pints of stock, added a handful of lentils, chilli flakes, a teaspoon of cumin and some sugar to sweeten the tomatoes. It also needed quite a bit longer to cook than 20 minutes because of the carrots.

I agree with the above comments 2litres/3½ pints vegetable stock made it far too watery and very bland. It wouldn't reduce down even though I cooked it longer, and it was just like hot water with carrots floating in it. I also didn't add as many stock cubes as required for the stock as I thought it would be far too salty. Its a shame because it looks lovely in the photo, and not watery at all.