Ingredients:
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.