2 broccoli heads, 

4 celery stalks, including some leaves

2 large carrots

1 fennel bulb with leaves

1 cup (250 ml) grated celeriac

6 asparagus stalks

2 tablespoons ghee

8 fresh parsley sprigs

6 fresh thyme

1 teaspoon salt

2 L water

Grated black pepper


What to do;

Chop scrubbed vegetables into 1-inch chunks. The greater the surface area, the more quickly vegetables will yield their flavour. Heat ghee in a soup pot. Add vegetables, parsley, thyme, and bay leaves. Cook over high heat for 5 to 10 minutes, stirring frequently.

Add salt and water and bring to a boil. Lower heat and simmer, uncovered, for 30 minutes. Strain. Discard vegetables.

Alternatives ingredients: eggplant, corn cobs, bell peppers, pea pods, chard (stems and leaves), marjoram (stems and leaves), basil, potato parings.



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