Jesienna pora a co za tym idzie obniżona odporność… Biegnę do Was na ratunek z najlepszym bulionem warzywnym jaki możecie zrobić. Nie bez powodu nazywa się ten wywar – bulionem mocy! Ja osobiście gotuję go jeszcze w oparciu o kuchnie Pięciu Przemian. Według Medycyny Chińskiej bardzo ciężko zastąpić w niej mięso (stanowi ono w pewnym sensie swoiste “lekarstwo”) ale wersja wegańska jest równie aromatyczna, jak i lecznicza. Co tutaj ma znaczenie? Przede wszystkim kolejność umieszczania składników. Zupa mocy polecana jest w szczególności kobietom przygotowującym się do porodu, kobietom w połogu, jak i chorym czy dzieciom. Bardzo Wam polecam przygotowywać wszystko (od gotowania różnych zup po gotowanie kasz) na bazie bulionu mocy, w szczególności w okresie jesienno-zimowym.
I make a vegan broth with gluten-free noodles based on this broth 🙂 but when you’re sick, I also recommend drinking just the warm broth (ideally 1 liter a day).
Honestly, it feels like making a magical elixir 🙂 Every ingredient matters and its order of addition. I always feel like Panoramix, as if I were casting spells with this broth, but there’s something to it. Every time, it turns out with the same taste, simply incredibly aromatic.
And just a heads up: optional means optional, so it doesn’t have to be included, but the rest is a must 🙂
You can prepare the broth in the evening and leave the vegetables in it overnight, then strain it before using. In general, it’s said that the longer you cook it, the more powerful the broth becomes.
Ingredients
- 3-4 liters of hot water
- 3 carrots
- 3 parsnip roots
- a bunch of parsley
- a few stalks of fresh cilantro
- a few sprigs of fresh herbs: lovage, thyme, marjoram, oregano (if fresh is not available, use dried spices: 1 flat teaspoon each)
- 1 dried date
- 1 clove of garlic, unpeeled
- 1 dried mushroom (optional)
- 4 allspice berries
- 4 bay leaves
- 1 leek, only the white part
- a slice of fresh ginger
- 1 white onion
- a medium-sized celery root
- 1 celery stalk (optional)
- 1-3 fresh turmeric roots (optional)
- 1/2 teaspoon dried turmeric
- 1/2 teaspoon black pepper
- salt to taste
- 1 teaspoon soy sauce (optional)
- 1 tablespoon lemon juice
- 1 tablespoon virgin coconut oil
Preparation method
Before adding the ingredients to the soup, I recommend washing all the vegetables (crush the garlic with its skin), scrubbing them well, not peeling them (except for the celery as a last resort), and roasting them (180°C, convection, for about 10-15 minutes).
Next, we prepare the soup. It is important to follow the order of adding the ingredients:
- O (Fire): hot water
- Z (Earth): carrots
- M (Metal): allspice, bay leaf, leek, onion, ginger
- W (Water): salt (1 teaspoon)
- D (Wood): a few sprigs of parsley, a few sprigs of fresh coriander
- O: fresh/dried herbs: lovage, marjoram, oregano, thyme
- Z: celery, parsley root, dried mushroom (optional)
- M: crushed garlic, celery (optional) – cook for about 2 hours on low heat.
- Then W: soy sauce or salt (1/2 teaspoon)
- D: fresh coriander or parsley
- O: lemon juice, turmeric (roasted – optional, as well as dried)
- Z: dried date, coconut oil
- M: black pepper
- W: salt – final seasoning with salt, check the taste – cook for about 1 hour on low heat, strain
- D: fresh chopped parsley – you can sprinkle the broth before drinking . Cheers! 🙂
