Soup Stock

Makes 10-12 Cups

16 C Water, filtered

1 ½ C Onion, chopped
1 ¼ C Carrots, chopped
1 C Celery, sliced
1 C Parsnip, sliced
¾ C Italian parsley, roughly chopped
& lightly packed
¼ C Garlic cloves, fresh (14 medium)
2 Tbl Thyme, fresh, chopped
2 Tbl Olive oil
1 tsp Black peppercorns, whole
3 Bay leaves (optional)
¼ C Nama Shoyu

  1. Place oil in a large stock pot on medium high heat. Add onion, carrot, celery and cook for 5-10 minutes, stirring constantly.
  2. Add the remaining ingredients and allow to simmer over medium heat for 40 minutes. Strain and use as needed in recipes. The longer you simmer your stock, the more concentrated and flavorful it will become

CATEGORIES

MORE ARTICLES

Wild Mushroom Soup

Wild Mushroom Soup

Wild Mushroom Soup is a powerful infusion of herbs and spices to enjoy this solstice. Recent scientific studies have shown that wild mushrooms...

read more
Lentil Walnut Pâté

Lentil Walnut Pâté

Lentil Walnut Pâté Makes about 3 cups, 8 – 10 appetizer-sized servings Miso, umeboshi paste and mirin can all be found in hippy health food...

read more
KABOCHA MISO SOUP

KABOCHA MISO SOUP

This soup is one of my favorites and offers the quintessential savory taste for the fall. At the turn of the season when the air is suddenly nippy...

read more
Chocolate Raspberry Tart

Chocolate Raspberry Tart

This recipe is quite simple to make, and it's vegan and nut & gluten-free without sacrificing anything in the taste department! The natural...

read more
Kabocha Squash Soup

Kabocha Squash Soup

Taste of Fall The luminous glow of the grinning pumpkin face on the porch, reminds me of my favorite gourd, straight off the vine. That's the...

read more