INGREDIENTS
- - 1/2 leek
- - 2 carrots,
- - 1 piece of sliced pumpkin
- - Some leaves of chard
- - 1 stalk of celery
- - A few parsley stalks
- - 1 bay leaf
- - 1/4 teaspoon turmeric or 1 bit of curry
- - Sea Salt
INSTRUCTIONS
- Cut the vegetables into large pieces and place in a pot with 2 quarts of salted water, bring to a boil and simmer for at least 30-40 minutes, the vegetables should be tender.
- The ready broth (separated from vegetables) is kept in the refrigerator for 3 days and you can use as a base for cooking cereals (to do a risotto, for example), to warm a cereal or cooked vegetables above, alone or in cup to warm up without added weight.
