West Country broth with Cheddar and mustard toasts

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West Country broth with Cheddar and mustard toasts

Category Main course
Serves 4
Preparation 30 mins
Cooking 40 mins

Rating: Rated 1 / 5 (1 ratings)

For this recipe we like to use our local Sharpham Park pearled spelt, Midford cider made in Bath and either Greens of Glastonbury or Godminster Vintage Cheddars, both of which are vegetarian.


  • 75g pearled spelt
  • 1 large onion, chopped
  • 1 leek, thinly sliced
  • 250g swede, peele and chopped
  • 800ml vegetable stock
  • sea salt and freshly ground black pepper
  • removed and roughly chopped
  • For the toasts: 100g mature Cheddar, grated
  • 1-2 tbsp cider
  • 2-3 tbsp rapeseed oil
  • 2 cloves garlic, finely chopped
  • 2 large carrots, peeled and chopped
  • 400ml dry cider
  • 2 bay leaves
  • handful of kale or cavolo nero, stems
  • handful of fresh parsley, chopped, plus extra to garnish
  • 1 tbsp wholegrain mustard
  • 4 slices baguette or sourdough, toasted


Stage 1

Rinse the spelt, then place in a small saucepan with treble its volume of cold water. Bring to the boil, then lower the heat to a simmer and cook for about 20 minutes, until only just tender. The spelt grain should retain some texture, as it will continue to swell once added to the vegetable broth.

Stage 2

Heat the rapeseed oil in a large saucepan and fry the onion until soft and just
golden. Add the garlic and leek, fry for a couple more minutes, then add the carrot and swede.

Stage 3

Pour in the cider, bring to the boil, then reduce the heat a little and simmer for
5 minutes. Add the vegetable stock with the bay leaves and simmer for about 15­–20 minutes, until the veg are tender.

Stage 4

Once the vegetables are nearly cooked, taste and season well with salt and pepper. Add the cooked spelt, kale or cavolo nero, and chopped parsley and simmer for a further 5 minutes. You may want to add a little water if the broth is very thick.

Stage 5

To make the toasts, preheat the grill. Mix the grated Cheddar with the mustard and enough cider to bind to a thick paste. Spread the slices of toast with the cheese mix and grill until bubbling and golden.

Stage 6

Serve each bowl of soup topped with a slice of cheesy toast and a sprinkling of chopped parsley to garnish.


West Country broth with Cheddar and mustard toasts


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Recipe author

Published by: Vegetarian Living
Recipe and styling: Rachel Demuth

Nutritional info

Nutritional values are per serving.

  • Calories: 479g
  • Fat: 18g
  • Saturated fat: 6g
  • Protein: 16g
  • Carbohydrates: 51g
  • Sugars: 16g
  • Fibre: 10g
  • Salt: 1.21g

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