Or something like that.

Have I mentioned that I love soup. I do. In all shapes, forms and sizes. However, most of the vegetable broth have – apart from the obvious vegetables – loads of other stuffs in it. Stuffs that I don’t really like.

So I generally make my own. It keeps well, provided that you dry it thoroughly.

• parsley
• basil
• tomato (works with dried ones that you can buy)
• lovage
• carrots
• celery root
• courgette
• dandelion (small quantities)
• leek

Wash, cut and dry all of the ingredients. If you use the oven dry them in groups (leafy greens and root greens together). Add everything to a mixer and – well – hit the on-button.

My broth varies as I do not use exact measurements. You will eventually find your favourite mix.

1-2 tablespoons for every litre of water. Add more if you want more taste (no flavour enhancer).

Add everything that you want in your soup: chicken (if you are eating meat), the vegetables listed above or different ones. Here is my favourite (at least for now):

• carrots (finely chopped)
• cooked chicken
• leek
• cauliflower
• mushrooms
• rice (the sort that we can eat)