Between Meals

Lisa’s Tides-You-Over Veggie Broth

When we’re doing the liquids-only thing, Lisa and I rely on her light but filling
broth to hold us between mealtimes (or even to swap in for a meal or two). It’s
easy to make, and brings your mind away from that dark “I would kill for a
sandwich” place. Fill up a thermos and sip whenever hunger pangs strike.

Heat the olive oil in a large pot over medium heat. Add the leeks, carrots, and
celery and cook, stirring occasionally, for 5 minutes. Add 6.8 litres water, then
add the remaining ingredients. Bring to a boil, then reduce the heat to maintain a
simmer and cook for 2½ hours. Strain into a large bowl; discard the solids.
Refrigerate or freeze for 2 to 3 months.

MAKES ABOUT 2.8 LITRES

2 tablespoons olive oil

2 leeks, chopped and washed well

2 medium carrots, peeled and chopped

2 celery stalks, chopped

1 potato, peeled and cut into 2.5-cm cubes

30 g dried mushrooms, rinsed

1 head garlic, peeled and halved

1 (2.5-cm) piece fresh ginger, peeled and chopped

2 tablespoons chopped fresh coriander

1 (8-cm) strip lemon zest

180 ml light coconut milk

90 g white miso paste

2 tablespoons low-sodium soy sauce