Vegetable Stock
Nutrition
Calories: 0.01 kcalSodium: 4.74 mgVitamin A: 0.01475 IUCalcium: 4.79 mg
Ingredients
- 2 quarts water
- 2 onions quartered
- Cloves from 1 head garlic peeled
- 2 carrots coarsely sliced
- 2 leeks white part only, cleaned and coarsely sliced
- 4 potatoes scrubbed and quartered
- 2 turnips peeled and diced
- 2 stalks celery coarsely sliced
- 2 sprigs parsley
- 1 bay leaf
- 1/4 tsp thyme
- Sea salt to taste
Instructions
- Combine all the ingredients in a soup pot and bring to a simmer.
- Cover, reduce heat, and simmer 1 to 2 hours.
- Strain and discard the vegetables.
- This can be frozen and will last for several days in the refrigerator.