Today’s soup recipe is a creation from resident soup master Serena, of Seriously Soupy fame. Here’s what Serena has to say:
Recently, there has been a lot of news about the health benefits of bone broth and stock. While this type of broth/stock is rich in vitamins and nutrients, it is also not a favorable option for vegans and vegetarians. Also, as we are yearning for spring, many people like to enjoy a lighter and flavorful broth that is extracted from herbs and vegetables.
For this particular recipe, I used leeks, sage, scallions, thyme, dill, parsley and an onion to create a rich and flavorful stock. Made in under two hours, this easy and delicious stock can be used as a base for soup, enjoyed alone, or as a way to flavor your favorite dishes. A simple and rich recipe, this is a great way to kick-off spring, on the lighter side!
Simple Herb Broth
- ½ yellow onion, cut up
- 3 stalks of leeks, cut up
- 1 bunch of parsley
- 1 bunch of dill
- 1 bunch of scallions, cut up
- 1 bunch of sage
- 1 bunch of thyme
- 6-8 cups of water
- salt and pepper
- Add 6 cups of water to a pot and let boil.
- Cut up the leeks and scallions when the pot has boiled. Add in the leeks, parsley, sage, dill, thyme and salt and pepper and let cook on a medium flame, stirring periodically for 2 hours.
- Drain the vegetables and herbs and enjoy as a stock or in another dish! Enjoy!