Hello!
Today, I would like to share a very healthy soup base which can hopefully help minimize one’s processed-food consumption… It may be hard to perfect this habit as we are surrounded by industrial food(s) and we are tempted (24/7) by those food trends that we see daily on our TV screens or on social media…
So why am I so passionate about this?
“People are dying prematurely.”
And the food industries just keep on doing the same things because we continue to consume their products despite the risks. When I started self-studying about food and nutrition in connection to our health and well-being, I began to see restaurants differently… So I try my best to avoid them as much as I can.
If you want to move forward living a healthy life, let’s dive in!
Ingredients:
1 bulb white onion
1 carrot
2 celery stalks
small amount of leeks, mushrooms, cabbage, or cauliflower (optional)
4 cups of clean water
ground black pepper
1 tbsp vegetable oil
Procedure:
- Wash, peel and chop all the vegetables.
- Heat the oil in a large pot. (I use a pasta pot for this.)
- Sauté the onion and then the carrot and celery until lightly browned.
- Add in water. Slowly simmer for 1 1/2 hours .
- Strain the stock and discard the vegetables.
NOTES:
- Chopping your vegetables into smaller pieces makes it easier to extract nutrients.
- The stock is going to be reduced to 3 cups when done.
- It tastes naturally sweet so it makes a perfect base for making soup that children will love.
- As this is time consuming, you may consider preparing them ahead (in bulk over the weekend) and freezing them in glass jars if you have enough space in your fridge.
Enjoy cooking!
And I wish you well.
Asian Santa
July 15, 2024
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