Quench MagazineVegetable Stock | Soups | Quench Magazine

Ingredients

• 2 T Safflower Oil
• 1 x Lg Onion, sliced
• 1 x Carrot, sliced (with greens)
• 1 x Stalk Celery,sliced (w/grns)
• 1 x Tomato, cubed
• 1 x Potato, cubed
• 1 x Turnip, sliced (peel if waxy
• 2 x Cloves Garlic, halved
• 2 qt Plus 1 cup Water
• 1 x Bay leaf
• 1 x Lg sprig Parsley
• 1/2 t Black pepper