September 04, 2015
This quick and easy vegan vegetable stock recipe has so much flavor, and it works as a great base in many other recipes!
1) In a large pot place all washed and rough chopped vegetables add water and herbs.
2) Bring to a boil and simmer for one hour.
3) Season with salt to taste and strain.
4) Chill immediately or use in soup recipe at that time.
1 head Celery
2 medium Onions
5 Carrots large
1 head Fennel with tops
1 sprig Thyme
2 Bay leaves
2 tablespoons Salt
1.5 gallons water