When you feel off colour or you’ve eaten yourself into a stupor, this soup is the liquid vitamin pill you need.

Light and Restoring Vegetable Broth

I make this vegetable broth often but today the motivation was a huge lunch at Montezuma’s of corn chips, guacamole, refrained beans, rice, raw vegetable salad… Just too much in my belly!

Vegetables chopped for the broth

Start with an onion of some kind, be it a leek or brown onion or whatever, and chop it as small as you prefer along with a carrot and two big stalks of celery.

In a large pot sauté this gently in olive oil or macadamia oil for a few minutes, and you can add a pinch or two of herbs and some crushed garlic if you like. If you want a good hit of healthy fats, use two or three tablespoons of either of these healthy oils.

Onions, carrots, celery… My essential broth-making base.

While this is sautéing, chop up, in roughly the same size as the onions and carrots and celery, other veggies you have to hand: broccoli, cauliflower, zucchini, brussels sprouts, cabbage, whatever. Add them to the pot and sauté again for a few quick minutes, stirring a few times so nothing catches or burns.

All the broth veggies are covered with vegetable stock and brought to a simmer.

Pour over about a litre or two of recently boiled water and powdered vegetable stock to taste. You can add a few teaspoons of miso if you like, also.

Simmer until it’s at the tenderness you feel like. Test for saltiness, adjust if necessary, and enjoy a bowl when a meal isn’t what you want or need.