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 whole head garlic, peeled and halved
8 sprigs fresh flat-leaf parsley, coarsely chopped
½ teaspoon dried oregano
¼ teaspoon freshly ground black pepper
1 bay leaf
Lisa boils up a cauldron of this stuff every other week or so, and then uses it to
add oomph to soups, sauces, whole grains, and more. You can freeze leftovers
for two to three months so you always have it on hand when you’re ready to cook
—try pouring into ice cube trays for DIY “bouillon cubes.” Feel free to use this
in any of the recipes that call for vegetable stock. (You’ll notice that it’s not quite
as rich as her cleanse broth.)
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 4.5 litres water and the
remaining ingredients. Bring to a boil, then reduce the heat to maintain a simmer
and cook for 1 ½ hours. Strain into a large bowl; discard the solids. Refrigerate
or freeze.
243 CAL, 3 G FAT, 0 G PROTEIN, 2 G CARB, 1 G SUGAR, 0 G FIBRE,
100 MG SODIUM
Feed a Cold
The only good thing about having a cold in our house is getting to
enjoy this delicious and nourishing chicken soup.
SERVES 4
300 g farro