Vegetable stock

Recipe Information

Ingredients

• 1 tablespoon olive oil

• 1 onion, chopped

• 2 stalks celery, chopped

• 2 carrots, chopped

• 1 bunch scallions, chopped

• 8 cloves garlic

• 8 sprigs fresh parsley

• 6 sprigs fresh thyme

• 2 bay leaves

• 1 teaspoon salt

• 8 cups water

Directions

• In a large pot, heat the olive oil and add the onion, celery, carrots, scallions, garlic, parsley, thyme, and bay leaves. Over high heat, cook for 10 minutes, stirring occasionally.

• Add the salt and water to the pot and bring the mixture to a boil. When boiling, reduce heat to low and let simmer, uncovered, for 30 minutes.

• Strain the vegetables out of the liquid and discard the vegetables. Let liquid cool and use to cook, store for seven days in the refrigerator, or freeze in ice cube trays for later use.

Nutrition (per serving)

• Calories: 37 cal

• Total fat: 1g

• Saturated fat: 0g

• Monounsaturated fat: 0g

• Cholesterol: 0mg

• Sodium: 227mg

• Potassium: 241mg

• Carbohydrate: 6g

• Fiber: 2g

• Protein: 1g