Recipe Cook Time
In a blender, add the carrots, onions, leeks, garlic, celery, ginger and green chilli.
Blend it into a chunky paste.
Boil the vegetable stock with a pinch of saffron.
In another pan add 1 1/2 teaspoon of olive oil and sweat half of the previously made chunky paste.
Add the broccoli stems. Blanch the spinach and laal math in hot salted water for just a few seconds and immediately add to the pan and saute with the other vegetables.
Saute well and add lemon juice, salt and pepper and a pinch of lemon zest.
Add 1 1/2 tablespoon of the stock into the vegetables.
Add the drained broken wheat and mix very gently.
Add the broccoli florets and grated parmesan cheese.
You may need to add a little more stock if you want a porridge consistency.
Serve the porridge warm or cold with parmesan shavings.