Vegetable Pot-Au-Feu

Such an easy soup to make. The chunkiness makes it very satisfying, more a stew than a soup, even though it is also light and cleansing. Using chicken broth gives this soup a heartier flavor. Beef stock is good too. If you want to keep the soup vegetarian, use a flavorful homemade veggie broth, such as the mushroom stock from the Follow Your Heart Cookbook (below).

Vegetable Pot-Au-Feu

From Bon Appetit’s The Food Lover’s Cleanse, by Sara Dickerman

2 large carrots, peeled, cut on a diagonal into 2” pieces

2 large leeks, white and light-green parts only, cut on a diagonal into 2” pieces

2 large or 3 medium parsnips, peeled, halved lengthwise if large (remove woody center, if needed), cut on a diagonal into 2” pieces

1/2 medium head of savoy cabbage, cut into 4 wedges, each with some core attached

2 flat-leaf parsley sprigs plus 1 tablespoon chopped for garnish

5 cups homemade chicken stock or low-sodium canned chicken broth

Kosher salt and freshly ground black pepper

Place carrots, leeks, parsnips, cabbage, parsley sprigs, and stock in large heavy pot. Bring to a boil; reduce heat to low, cover, and simmer until vegetables are tender but not falling apart, about 20 minutes.

Season with salt and pepper. Garnish with chopped parsley.


Mushroom Stock

From the Follow Your Heart Cookbook: Recipes from the Vegetarian Restaurant, by Janice Cook Knight

8 cups water

2 ½ cups chopped yellow onion (2 medium onions)

2 pounds mushroom, minced (use food processor)

1 Tbs. freshly squeezed lemon juice

2 tsp. sea salt

In a large stock pot, combine water, onions, mushrooms, lemon juice and salt. Bring to a boil, then reduce heat to simmer for 1¼ hours, partially covered. Allow to cool. Strain through a fine sieve or through a double thickness of cheesecloth that has been rinsed, then squeezed dry. Store, refrigerated, for up to 3 days or freeze for up to 2 months.

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