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Ingredients
US|METRIC
4 SERVINGS
- 175 grams parmigiano reggiano cheese (I bought a block to grate but you could of course buy it already grated if it’s easier. Now, the cheese is optional, if you are vegan just skip it, I just love the depth of flavour it adds)
- 300 grams celery stalks (cut in chunks)
- 3 tomatoes (quartered)
- 140 grams mushrooms (halved)
- 200 grams leeks (sliced in chunks, green bit included)
- 2 carrots (cut in chunks)
- 200 grams onions
- 3 cloves garlic (peeled)
- 1 broccoli (stalk)
- 1 tsp. turmeric (you don’t have to add this, I like to add turmeric to things because of its anti-inflammatory properties)
- 2 Tbsp. oregano
- 1 tsp. herbs (mixed, you can also use fresh herbs of your choice, above all if you have homegrown ones)
- 55 mL cider vinegar (or white wine, whichever you have to hand)
- 1 1/2 Tbsp. extra virgin olive oil
- 200 grams salt (if using less vegetables, use 150 g salt, I use Maldon Sea Salt)
- 1 bay leaf
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