Vegetable broth recipe to eliminate Christmas excesses – Confined duck

Light vegetable soup. Photo: Kavinda F on Pixabay.

With Christmas drawing to a close, after insurmountable excesses, it’s time for purifying broths. Light, restorative, good-tasting recipes that always please stomachs and spirits. The Pottage It is the best choice if we want to leave indigestion and heavy meals behind. You can use the vegetables you have on hand, although onion, leek and celery form a great triad, as they greatly enhance the flavor.

You need to sauté or sauté the vegetables so that they gain strength and the broth does not weaken too much. Then you can serve the broth alone or with the chopped vegetables in it. You can also make a cream with cooked vegetables, or even a compact concentrate or puree (put the remains of the vegetable puree in an ice cube tray and freeze it; you can use it later to flavor other stews).

Recipe difficulty: As easy as boiling an egg.

Emotion level when eating it: The same feeling of peace and tranquility that citizens of countries at war feel when the armistice is signed.

Stick to … Lie back on the sofa and feel the cat purr in the stomach.

Elementary particles: Vitamins and minerals in a healthy restorative broth.

Vegetable broth recipe

Ingredients 4-6 people:

  • 4 carrots.
  • 2 medium leeks.
  • 1 large turnip
  • 1 onion.
  • 1 stalk of celery.
  • Extra virgin olive oil.
  • 2-3 liters of water.
  • Salt.

1. Sauté the vegetables for flavor:

Peel the onion and peel the leek (keep the white part). Cut them into julienne strips and sauté them over medium-low heat in a saucepan with a drizzle of oil and a little salt. When the onion starts to turn translucent, add the peeled and sliced ​​carrots and turnip. Clean the celery branch, removing the threads with a knife and add it cut into slices in the pot. Keep the vegetables on the stove for another five minutes.

2. Cook the vegetables:

Add a little more salt and cover with water. Bring to a boil (skim first, cleaning off any impurities) and keep it for about an hour (in a regular pot) or half an hour (in a quick pot). Once the broth is done, drain it. Mash the vegetables separately with a food processor or blender. You can make a cream (with a little broth) or a concentrate (by grinding the vegetables without liquid and storing them in the refrigerator or freezer). Serve the broth hot.

➥ We continue with a recipe for vegetable soup.