Vegetable Stock Rock
"A very simple vegetable stock that can be used every time you need something extra for your vegetarian and vegan friends. Very healthy and great tasting!"
- Ready In:
- 1hr 15mins
- Ingredients:
- 11
- Yields:
-
8 cups
- Serves:
- 6-8
ingredients
- 1 teaspoon olive oil
- 2 carrots
- 2 sweet white onions
- 5 chopped green onions
- 2 celery ribs
- 5 -8 sprigs fresh parsley
- 3 sprigs fresh basil
- 2 bay leaves
- 1 teaspoon black pepper
- 1 teaspoon sea salt
- 8 cups purified water
directions
- Chop the carrots, celery, and onions into 1 - 2 inch sized pieces.
- Heat the oil in a stock pot to medium-high. Then add in carrots, onions, and celery.
- Add in the black pepper and salt. Stir for 5 - 10 minutes.
- Add in the parsley, basil, bay leaves, and water.
- Bring to a oil, and reduce the heat to low - medium, and let it simmer.
- Skim off the foam every once awhile.
- Let this cook for 45 minutes to 1 hour. Then strain the vegetable soup stock from the veggies. Gently squeeze the veggies to extract the soup stock.
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RECIPE SUBMITTED BY
I am a singer, sonwriter, musician and chef. "Harmel Rayat Live" is the name of my new album and "Harmel Rayat Rocks the Kitchen" is a cook book I have been working on slowly which is soon to be released.
