Broth recipe inspired by Caroline Stévenard :

The final winner is Caroline, who shares this delicious, simple and comforting recipe with us.

Ingredients:

- 1 large spoonful Ghee (clarified butter)

- 1 onion, finely chopped

- 2 carrots, 2 leeks, some julienned beans

- 1 handful of small weights

- 8 Brussels sprouts, halved

-1 lemongrass stick

-1/2 glass coconut cream

- a few broccoli florets

-1 tablespoon fish soup (nuoc nam sauce)

- 1 jar of my chicken stock

- a few pinches of salt or a little tamari

Preparation:.

1. Return the onion to the ghee over medium heat and add all the vegetables (including lemon grass).
2. Cover and cook over low heat for 10 min, stirring occasionally.
3. Add the stock and continue cooking for 5-10 min until the vegetables are al dente!
4. Add the coconut cream and fish sauce.
5. Serve and garnish with a few coriander leaves.