Leek, Lemon & Herb Broth with Orecchiette
30 min
Vegan
52462
For 2 Portions
140 g
orecchiette
60 g
spinach, fresh
15 g
parsley, fresh
15 g
dill, fresh
2 stalk(s)
celery
1
leek
1
yellow onion
1/2
lemon
800 ml
vegetable broth
2 tbsp
olive oil
2 clove(s)
garlic
pepper
salt
1. All set?
2. Halve and cut leek into pieces, then wash and drain.
3. Peel, halve, and cut onions into fine half moons.