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This Basic Vegetable Stock recipe is easy, delicious, and perfect for the vegetarian diet.
2 Bay Leaves
1 Tbs. Olive Oil
1 Lrg. Onion
2 Stalks Celery including some leaves
2 Lrg. Carrots
1 Bunch Green Onions, chopped
8 Cloves, Garlic, minced
8 Sprigs Fresh Parsley
6 Sprigs Fresh Thyme
1 Tsp. Pink Salt
2 Quarts Water
Chop scrubbed vegetables into 1-inch chunks. Remember, the greater the surface area, the more quickly vegetables will yield their flavor.
Heat oil in a soup pot. Add onion, celery, carrots, scallions, garlic, parsley, thyme, and bay leaves. Cook over high heat for 5 to 10 minutes, stirring frequently.
Add salt and water and bring to a boil. Lower heat and simmer, uncovered, for 30 minutes. Strain. Discard vegetables.
Other ingredients to consider: mushrooms, eggplant, asparagus (butt ends), corn cobs, fennel (stalks and trimmings), bell peppers, pea pods, chard (stems and leaves), celery root parings, marjoram (stems and leaves), basil, potato parings
The Food-as-Medicine philosophy is based on the belief that whole food is a traditional remedy with the therapeutic power to improve and maintain one’s health. The philosophy has been around for hundreds of years.Read More