Tea Traders Cawl Recipe

Tea Traders Cawl Recipe

There's nothing better than a warming bowl of Cawl when the weather is cold and grey! We often get asked how me make our Cawl taste so good. Here's Tea Traders Cawl Recipe for you to try at home.

We make a huge pot of vegetable cawl at the shop every day from late September to the end of May when the weather is poor and the Winter vegetables are at their best. 

It's an easy recipe, but you will need to adjust the quantities depending on the size of your pot and how many people you are feeding! Our recipe feeds about 10-16 people depending on your appetite and the size of your soup bowls!

Ingredients:

4-5 x Large Baking Potatoes

1x Bag Carrots

2-3 x Large Parsnips

1x Medium Swede 

2x  Large Leeks

1x Generous handfull of mixed herbs

4x Vegetable Stock cubes (We use the Jelly type)

Method: 

Wash, Peel and Chop the vegetables into bite-sized chunks and place them in a large thick bottomed pan. Add enough cold water to just cover the vegetables. Add the dried herbs and vegetable stock. Do not add any additional salt as there will be sufficient in the stock cubes. Place the pot on the stove on a high heat until the water reaches a gentle boil. Turn down the heat so that the water gently simmers and allow the vegetables to cook until tender. We cook our large pot for about 90 minutes, stirring occasionally. 

Serve:

Serve the Cawl into a bowl and add a few leaves of fresh parsley if available. Serve with crusty bread and a wedge of Welsh cheddar cheese. (For vegan customers we use vegan cheese and plant based spread). 

Did you know ... 

Cawl is served all over Wales, and every family has its own traditional recipe. Cawl is often made with lamb or other chunks of meat, but in Carmarthenshire it's traditional to make a vegetable Cawl served with pieces of cheddar cheese crumbled on top. Try it ... The melted cheese is delicious!!