Vegetable Stock
Vegan: undefined
Vegetarian: undefined
Reset 7: undefined
MAKES: serving
Ingredients
10-12 cups water
1 large onion
2-3 celery stalks
2 large carrots
1 garlic bulb, halved
Handful of fresh parsley
6 sprigs fresh thyme
2 bay leaves
2 tsp sea salt
1 tsp black peppercorns
2-3 cups frozen or fresh vegetable scraps, cleaned well (optional)
Directions
Wash vegetables well, then rinse and roughly chop them (shape isn’t important, you just want to make sure they fit into your pot).
Add water and all ingredients to a large pot over medium heat.
Bring to a boil, then reduce to a gentle simmer. Let cook for about an hour (or longer for a more intense flavor).
Remove from heat and carefully strain with a fine mesh strainer. Discard vegetables and peppercorns leaving only the stock.
Once cooled properly, store in airtight containers and refrigerate or freeze for later use.