Yesterday as I gazed at my bare garden spot, I hungered for fresh good food. So I whipped up some vegetable stock from some fresh veggies, and made a wonderful soup for dinner. As I put these healthy, colorful veggies in the pot, it almost looked like a bouquet. Yummy looking, smelling, and tasting as well as healthy-it doesn't get any better than that. I am so grateful for my health and that of my family, and for the abundance of food we enjoy.
Recipe: yields 12 cups
14 cups water
2 onions
2 leeks (white and pale green parts only)
4 carrots
4 stalks celery, coarsely chopped
1/4 bunch parsley
4 bay leaves
4 cloves garlic-slightly bruised
1 (6 inch) piece kombu (don't leave this out!)
6 whole black peppercorns
Combine all the ingredients in a large stockpot. Bring to a simmer over medium-high heat then decrease the heat to medium-low. Simmer gently uncovered for one hour, or until the broth is flavorful. Strain into a large bowl and discard the solids. This broth will keep two days, covered and refrigerated. *other veggies can be added.
2 comments:
Not only good looking but can you imagine those colors on a layout or card (ok, sick but had to bring that up). Love the recipe and am going to try out. What a little chef you are...grarrr!! Love you, Mel
yummy! Can't wait to try that one!
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