SHORT DESCRIPTION:

This quick and easy vegan vegetable stock recipe has so much flavor, and it works as a great base in many other recipes! 

 

 

 

RECIPE:

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.

INGREDIENTS:

1 head Celery

2 medium Onions

5 Carrots large

1 head Fennel with tops

1/2 Lemon

1 sprig Thyme

2 Bay leaves

2 tablespoons Salt

1.5 gallons water