Vegetable Stock | Recipes | Dr. Weil's Healthy Kitchen
Vegetarian soups and sauces are much improved by using a base of vegetable stock rather than water. Make this one and freeze it for later use.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.drweil.com.
Ingredients
- 2 medium leeks
- 4 onions
- 6 carrots
- 3 stalks celery
- 1 small bunch parsley stems
- 1 tablespoon extra-virgin olive oil
- 2 teaspoons large-leaf marjoram
- 1/2 teaspoon dried thyme
- 3 Turkish bay leaves (or 1/2 California bay leaf)
- 1 1/2 gallons cold purified water
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