Vegetable Stock

Ingredients
1 Tbsp avocado or coconut oil (if avoiding oil, sub water)
1 onion (with skins // finely chopped)
4 cloves garlic (with skins // finely chopped // or sub garlic-infused olive oil)
4 medium carrots (with skins // finely chopped)
4 stalks celery (finely chopped)
1-2 tsp each sea salt and black pepper (plus more to taste // divided)
9-10 cups filtered water
1 cup chopped sturdy greens (kale, collards, etc.)
1/2 cup chopped fresh parsley
1 small handful fresh thyme*
1 small handful fresh rosemary*
2 whole bay leaves
3-4 Tbsp nutritional yeast (if you don’t have it, omit)
4-5 Tbsp tomato paste

Instructions
Heat a large pot over medium heat
Once hot, add oil (or water), onion, garlic, carrots and celery
Add 1/2 tsp of salt and 1/2 tsp black pepper
Sauté for approx 5 minutes or until softened and slightly browned, stirring frequently
Add water, greens, parsley, thyme, rosemary and bay leaves
Add another 1/2 tsp salt and black pepper
Increase heat to medium high until the mixture comes to a boil
Once boiling, reduce heat to a simmer and add nutritional yeast and tomato paste and stir to combine
Continue cooking for at least 30 minutes, preferably 45 minutes to 1 hour
The flavor will deepen the longer it cooks
Allow to cool before pouring over a strainer into another pot
Divide between storage boxes or jars
Let cool completely before sealing
Store in the fridge for up to 5 days or in the freezer for up to 1 month

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