This Winter Vegetable Stock has stronger, deeper flavors that go better with hearty cold-weather soups. A This stock can also be reduced and used as the liquid base for gravies in vegetable stews. Leeks, onion, carrots, celery, garlic, thyme, parsley and sage add loads of wonderful flavorings.
1 cup chopped leek trimmings, the roots and the firm, inner green leaves
2 medium carrots
3 celery stalks plus a handful of celery leaves
1 cup cubed winter squash, or the squash seeds and skins
2 medium sized potatoes
1/2 small celery root or the parings of 1 whole root
1/4 cup lentils
3 chard stems
3 chard leaves (or lettuce)
10 whole stalks parsley >
5 cloves garlic
1/2 teaspoon dried thyme
1/2 teaspoon dried sage, or 4 to 5 sage leaves
2 bay leaves
1 to 2 teaspoons nutritional yeast
Wash all the ingredients and peel the carrots and the potato, unless the skin looks fairly fresh and is without blemishes. Chop everything into pieces no larger than 1/2-inch square. Put them in a pot with 9 cups cold water, bring gradually to a boil, then simmer for 40 minutes and strain, reserving the liquid.
If you wish to intensify the flavor of the stock, continue to simmer after it has been strained until it has reduced as much as you want.
Recipe makes 6 cups.
Serving size: 1 cup
Calories: 30; Total Fat: 0.2g; Cholesterol: 0mg; Sodium: 642mg; Carbohydrates: 24g; Protein: 15g; Fiber: 8g
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