Ingredients:
- 1 small to medium leek, sliced lengthwise and well cleaned (use white and light green parts)
- 2 medium carrots
- 3 stalks of celery
- 2 large or 3 medium whole cloves of garlic, crushed
- 1 very small or ½ large regular or Japanese sweet potato
- 1 cup winter squash (like butternut)
- ½ a small bunch bunch kale or chard (or a mixture of leafy greens), leaves only
- ½ cup fresh or ¼ cup dried shiitake mushrooms (or a blend of mushrooms)
- 1 handful fresh flat leaf parsley
- 1 large piece of kombu (seaweed)
- 1 or 2 inch piece of fresh ginger, skin removed and grated
- 1 or 2 inch piece of fresh turmeric, skin removed grated (or ½ tsp dried ground if fresh is not available)
- ½ tsp fine sea salt
- ¼ tsp freshly ground black pepper
- 3 quarts/12 cups filtered water
- 1 tbs extra virgin olive oil for serving
Directions:
- Coarsely chop the vegetables into even sized pieces.
- Place all the ingredients except for the olive oil into your slow cooker and add the water to cover. Set to 5 to 6 hours on high or 10 to 12 hours on low. (You can simmer it for longer for a more flavorful and reduced broth)
- (To make on the stovetop) In a large stock pot , cover the vegetables, herbs and spices with the water and bring to a boil. Reduce heat and barely simmer on low for about 90 minutes.
- (For a brothy vegetable soup with chunks of vegetables) Serve as is with a drizzle of olive oil and additional salt to taste.
- (For a strained broth) Strain liquid through a fine mesh strainer (set vegetables aside). Salt to taste. Let cool to room temperature before refrigerating or freezing.
- (For a velvety soup) Place the strained vegetables and about 1 cup/240ml of broth together into a blender. Add a Tablespoon of butter or olive oil and season to taste with additional salt and pepper. Blend on high until liquefied.
- Store broth and soup up to a week in an airtight container in the fridge or freeze for up to three months.
Vegan/Veg/GF/DF/Paleo
Borrowed from GourmandeintheKitchen
