Basic Vegetable Stock

Name: Basic Vegetable Stock
Ingredients: 1 large onion; 2 large carrots; 2 celery ribs, including a few leaves; 1 bunch scallions , including half of the greens; 1 tablespoon olive or vegetable oil; 1 tablespoon nutritional yeast , optional; 8 garlic cloves, peeled and smashed; 8 parsley branches; 6 thyme sprigs or ½ teaspoon dried; 2 bay leaves; Salt

Chef

Deborah Madison

View

Cookbook

Vegetarian Cooking for Everyone

Published by Broadway

View

This image courtesy of Joseph DeLeo

About6 cups

CostInexpensive

Easy

Total Timeunder 1 hour

One Pot MealYes

Five Ingredients or LessYes

Type of Dishstock

Ingredients

1 large onion
2 large carrots
2 celery ribs, including a few leaves
1 bunch scallions, including half of the greens
1 tablespoon olive or vegetable oil
1 tablespoon nutritional yeast, optional
8 garlic cloves, peeled and smashed
8 parsley branches
6 thyme sprigs or ½ teaspoon dried
2 bay leaves
Salt

Instructions

This basic stock is flavor rich with a golden hue. Include any trimmings from the vegetables you’re using that are appropriate.
Scrub the vegetables and chop them roughly into l-inch chunks. Heat the oil in a soup pot. Add the vegetables, yeast, garlic, and herbs and cook over high heat for 5 to 10 minutes, stirring frequently. The more color they get, the richer the flavor of the stock. Add 2 teaspoons salt and 2 quarts cold water and bring to a boil. Lower the heat and simmer, uncovered, for 30 minutes. Strain.