Posted: 31/12/2019

Elly Curshen – My Magic Ingredient

Food writer and former owner of Bristol’s The Pear Cafe, Elly Curshen delves into Purearth’s Vegan Broth

This vegan broth comes in a 540ml glass bottle and is made by the same guys who make a range of vegan water kefir drinks – one of which glows almost radioactively due to the spirulina. I love them and was excited to discover more of their range. 

They have now launched this vegan broth in two flavours. I had a bottle of the Turmeric Spice Infusion in my fridge, and when the summer weather took a turn, I started craving something hot and nourishing. 

Consisting of carrots, onions, turmeric root, ginger root, apple cider vinegar, cardamom, cumin, cayenne, and bay – this organic and gluten-free broth is beautifully fragrant. 

I make a really simple soup using lots of finely chopped veg and a smattering of broken spaghetti all cooked in this. Finish by sprinkling a handful of toasted pine nuts on top. A delicious, nutritious dinner in 10 minutes flat!

Elly bought hers at Better Food in Bristol.

This story appeared in the December issue of Fine Food Digest. You can read more on the digital edition here.

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