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

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
Sprouted Green Lentil Soup

Sprouted Green Lentil Soup

Go for Green this Spring Equinox! Sprouted Green Lentil Soup by Surya I put together this simple soup recipe to help the body feel light, slightly...

read more