This is like a very chunky vegetable soup with delicious Middle Eastern flavours.
2 tbsp olive oil
1 onion, finely chopped
1/2 tbsp ground coriander
1/2 tbsp ground cumin
1/2 cup white wine
2 sticks celery, finely sliced
4 jerusalem artichokes, finely sliced
8 baby turnips (or swedes), peeled and cut into wedges
16 small button mushrooms
1 carrot, peeled and finely sliced
4 brussels sprouts, trimmed and quartered
1 cup tinned chickpeas, rinsed and drained
8 bay leaves
2 tbsp preserved lemon, finely chopped
2 cups vegetable stock, hot
Sea salt and freshly ground black pepper
Parsley or chervil, chopped, for garnish
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