Soup

Vegetable dishes are greatly improved by using a vegetable stock instead of water. Use it as a gravy base or soup stock, or any time you'd otherwise use a broth. It is convenient to make stocks and freeze them in batches for later use.

2 medium leeks
4 onions
6 carrots
3 stalks celery
1 small bunch parsley stems
1 tablespoon extra-virgin olive oil
2 teaspoons large-leaf marjoram
1/2 teaspoon dried thyme
3 Turkish bay leaves (or 1/2 California bay leaf)
1 1/2 gallons cold purified water

1. Chop the leeks (which have been trimmed and well washed to remove any interior dirt; use white and light green parts only), onions, carrots, celery and parsley.

2. Heat the olive oil in a large pot, add the vegetables and stir-fry to brown lightly. Add 1 1/2 gallons of cold water. Also add the marjoram, thyme and bay leaves.

3. Bring to a boil, reduce heat and simmer, partly covered, for 1 hour.

4. Strain the stock through a fine sieve or a cheesecloth-lined colander. Press or squeeze the vegetables to extract their liquid. Discard the vegetables and cool, chill, or freeze the stock.

Want more healthy, delicious recipes? Join the Dr. Weil on Healthy Aging online guide for access to hundreds of anti-inflammatory recipes and our exclusive eating guides. Sign up today and get 14 days free!