This vegetable broth makes a lovely warming soup on a cold winters day. Equally, it makes a fabulous vegetable stock if you omit the seaweed. It keeps well in the fridge.
1/2 celeriac bulb
1/2 large bulb fennel
3 stalks of celery (ideally the inner stalks with their leaves)
1 small parsnip
1 large clove of garlic
1 small red onion
1/4 cup roughly chopped fresh coriander
A collection of herbs (I used the following - 3-4 sprigs each of tarragon and thyme and a few leaves of sage and a little rosemary). Feel free to alternate with whatever herbs you have available.
2 bay leaves
Himalayan pink salt
Wakame seaweed (1/4 cup dried)
Finely slice the garlic and onion. Place in a large saucepan (that can hold over 2 litres).
Take your carrots, parsnip and courgette. Cut into 1cm cubes (this is easiest by cutting length-ways into quarters and then slicing width-ways). Cut the celery into pieces along with the leaves. The leaves add great flavour to the broth. With the celeriac peel and cut into cubes. Finally, taking the fennel bulb, cut out the core and then thinly slice. Place all the cut vegetables into the saucepan along with 1.75 litres of water. Place the herbs on top along with the bay leaves. Bring to a rolling boil and then turn down the heat. Simmer on low heat for 45 minutes.
Meanwhile soak the wakame (if using) in warm water for 10 minutes until softened. Add to the soup at the end along with cracked pepper and salt to taste.
Serve alongside some toasted sourdough spelt bread or fresh rye bread.