Recipe for All-Purpose Vegetable Stock


1 1/2 tablespoon olive oil
2 cup onion; chopped
1 teaspoon salt
1 cup carrots; chopped
1 cup celery; chopped
1 cup parsnips; chopped
1/2 small garlic bulb
1 tablespoon nutritional yeast
1 tablespoon tomato puree
1 bay leaf
2 teaspoon black peppercorns; whole
2 tablespoon each: fresh chives, thyme, b
1/2 bunch parsley
8 cup water


In a stock pot, heat the oil and add onions and carrots. Cook gently for to 15 mnutes, or until lightly browned. Add the celery, parsnips, garlic, nutritional yeast and tomato and saute for another 5 to 10 minutes. Add her and water. Bring to a bo

2. Strain the liquid, pression on the solids to extract as much of the liq as possible. Discard the solids and refrigerate overnight.

Makes 6 to 7 cups.

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