Making Vegan Stock with Celery, Leeks, Fennel, and Carrots | Foundation G+E

Name: Making Vegan Stock with Celery, Leeks, Fennel, and Carrots | Foundation G+E
Ingredients: Bay laurel (raw? organic?); Black pepper (organic?, raw?); Rapeseed oil (canola, HOLL oil, kernel oil), cold pressed?, organic?; Carrots (carrots), raw (organic?); Celeriac, raw (organic?); Celery (bleached celery), raw (organic?); Leek, raw (organic?); Onions, raw (organic?); Parsley, fresh, raw (leaf parsley, parsley); Fennel (bulb, raw, organic?); Drinking water, raw (organic?)

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In contrast to broth, stock is not a ready-to-eat dish. This vegan stock is made with celery, leeks, fennel, carrots etc. and is making a good base for soups.

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