I like to prepare it in the evening so I can make a quick soup and save a lot of time. This is also an amazing base for sauses, risotto, polenta or even porridge 😉 The addition of garlic, ginger and nettle boosts the immune system. We like to drink from a cup. I want to plant some herbs in the garden: thyme , oregano , lovage , sage and will definitely experiment with the taste of broth!
What age? 6m+ but I’d add herbs and spices one at a time.
- • 2 carrots
- • 1 leek - white part + few leaves
- • 1 cabbage leaf
- • 1 parsnip
- • a medium piece of celery
- • 1 medium onion
- • 3 cloves of garlic (peeled)
- • a bunch of parsley / nettle / sage
- • ginger - 3cm, peeled
- • 3 bay leaves
- • ½ teaspoon turmeric, ½ tsp himalayan salt, ½ tsp black pepper, a few grains of allspice
- • 2 tbsp ghee or olive oil
- • 10 cups cold, filtered water
- 1. Wash and peel the veg. All vegetables apart from nettle place in a pot and cover with cold water. Add ginger, garlic, bay leaves, allspice and cover with lid.
- 2. Set the pot over medium-high heat and bring it to a boil. Reduce heat and simmer on very low heat for minimum 1.5h but it tastes best if you simmer for 2.5 h. After an hour of cooking , add nettle. At the end of cooking season with salt, turmeric, pepper and add ghee.
- 3. Strain. Add 2 cups of boiling water to make up for the boiled out liquid. Taste and see if you need more seasoning.
- You can easily turn it in a tomato or vegetable soup by adding tomato puree and variety of veg: peas, cauliflower florets, potatoes etc.