Remember the story of Stone Soup? Once upon a time, a hungry traveler brings a stone to the door of an older woman and tells her he knows how to make the most delicious soup she has ever tasted. Intrigued, she puts the stone in a pot and adds water and meat. Word spreads and neighbors bring vegetables and beans. When everyone eats the soup together, it IS the most delicious soup they have ever tasted. The moral of the story is that we bring magical meaning to the ordinary when we work together as a community.
Stone Soup [Vegan]
- 2–3 tablespoons olive oil
- 2 brown onions, finely chopped
- 5 garlic cloves, minced
- A stone or pebble, sterilized in the oven at 170°C/fan 150°C/gas mark 3 for 10 minutes
- Stalks of 3 heads of broccoli, peeled and chopped into 1 cm/ 1/2 inch pieces, and a handful of florets, sliced
- 2 pounds potatoes, cut into cubes
- 3 litres/5.25 pints vegetable stock
- Small handful of finely chopped flat-leaf parsley
- Salt and pepper
- Warm the oil in a large stockpot over medium heat and sauté the onions and garlic for5 minutes until translucent.
- Add the stone and tell the tale of Stone Soup to whoever is in your kitchen.
- Add the broccoli stalks, the potatoes, the stock and seasoning.
- Bring to the boil, then simmer for 15 minutes. Add the broccoli florets and simmer for a further 2 minutes.
- Sprinkle with the parsley and serve immediately with bread and vegan butter.
- Bring the stone to the table as decoration and keep it in the kitchen as a reminder to ask new questions about food, nature and how you relate to it to build your nature-relatedness practice.