Ingredients
Scale
- 2 tablespoons of either olive oil or coconut oil
- One large onion, roughly chopped.
- 3 ribs of celery, chopped into 1” pieces.
- 2 large carrots, scrubbed and chopped into 1” pieces
- 5 cloves of garlic, smashed
- Greens from a bunch of scallions
- 4 sprigs of thyme
- 2 bay leaves
Additional ingredients:
- A handful of spinach leaves, kale or other greens
- A small handful of dried lentils
- 1 tablespoon of nutritional yeast
- Several porcini mushrooms
- 4 tablespoons of tomato paste (add after onions)
- 9 cups of fresh water
Instructions
- Prep and chop all vegetables.
- Heat a large deep pan then add olive oil and heat for 1 minute.
- Add onions and sautée for 5-6 minutes until they soften.
- Add celery and carrots to pot and continue to cook for another 10-12 minutes. The darker the vegetables become without burning, the more flavor they will add to the stock.
- Add garlic, green onions, thyme and bay leaves then stir. Add water and bring to a boil then turn heat to medium and simmer for 45-60 minutes.
- When done, strain liquid into a bowl.
- The stock can be stored in the refrigerator for 3-4 days. You can also freeze it in ice cube trays for later use.
- Note: additional ingredients listed can be added just before the addition of the water.
- Prep Time: 10 minutes
- Cook Time: 45-60 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Healthy
Keywords: easy, stock, vegetable stock, easy recipe, soup, soup stock
