Vegetable Stock
Equipment
- Knife
- Cutting board
- Measuring cups/spoons
- Stock pot
- Colander
Ingredients
- 2 medium onions halved
- 4 medium carrots chopped
- 1 to 2 medium celery stalks chopped
- Leek or fennel tops chopped
- 1 garlic bulb halved
- Handful fresh parsley
- 1 small bunch fresh thyme
- 3 bay leaves
- 2 teaspoons sea salt
- 1 teaspoon black peppercorns
- 10 to 12 cups filtered water
Instructions
- Place the onions, carrots, celery, leek tops, garlic, parsley, thyme, bay leaves, salt, pepper, and water in a large pot and bring to a boil over high heat. Reduce the heat and simmer gently, covered, for 1 hour.
- Strain and discard the vegetables. Season to taste and use in your favorite soup recipes.
Notes
Recipe adapted from Love & Lemons