Let me get straight to the point:
Do you remember my article on food waste, a compilation of other nutritional therapist, chefs and food savvy friends?
If not I urge you to read it. The information in this article is not to be missed.
So what makes today's recipe so special?
Other than being one of my favourite winter (or any colder days like today) comfort-foods.
It is hearty, filling and so delicious. But the greatest thing about this recipe is that you can make it yours, in every possible way.
By using any of your vegetable leftovers...
Use my soup as a base and then add whatever you have in your fridge that you know you won't be using any time soon, including stock of herbs, cabbages, and like me today the long stem of kohlrabi (another of the brassica family of vegetables, so good for your liver), 3 leaves of kale (with stocks), which looked a bit tired and seen better days, the core of courgettes (you know the bits leftover from spiralising or shredding vegetables), the root part of celery, the tough, green bits of leeks and the root part, the core part of cauliflower leaves. I even added the leftover core a couple of shaved carrots I used yesterday to make spring rolls.
SAY STOP TO FOOD WASTE!!!
The soup can easily be prepared in advance, portioned and frozen for 1-2 months, or like me, make a meal out of it for the next 3 days. I promise you, it tastes better and better as you re-heat up gently.
Recipe (Serves 6-8 - and taste better the next day)
2 litres of water
1 litre of Chicken Both Broth (add more water, if you do not have any. or add a cube of low-salt, organic chicken stock, or two)
1 Savoy Cabbage (cut into 4-6 wedges - Do not remove the core, it will keep the leaves together)
500 g New Potatoes (cut into halves, skin-on)
200 g Organic, Free-range air-dried unsmoked bacon lardons (or pancetta)
8 Organic, free-range sausages (without sulphites and free of artificial additives, and wheat, gluten-free)
2 medium Red Onions (cut into brunoise)
3 Banana Shallots (cut into brunoise)
3 sticks of Celery (chopped)
1 Leek (cut into brunoise)
1 tbsp Herbes de Provence (or any other dried herbs, or a mixture of fresh/dried Rosemary, Thyme, Bay Leaf, Oregano, etc.)
Any vegetable leftovers...
It is all about FOOD™
This Blog offers an easy-to-read condensed descriptive of food groups, nutrients, and their role on our body; cooking processes; world news with major impact on food and consumers; comprehensive reviews of restaurants (Menus, Food-on-plate and Quality of Service); and easy-to-follow Exquisite recipes, as well as healthy snacks and juices.
Olivier is a Michelin trained chef, a registered Naturopath and Nutritional Therapist, embracing fully his passion for good food and healthy eating.