Use this stock as a base for vegetarian soups, or in other recipes that call for stock or broth. Vegetable stock can always be substituted for chicken or beef stock. Stock can also be substituted for wine in many recipes.
Ingredients
2 tablespoons extra virgin olive oil, divided
1 large onion, chopped
4 cloves garlic, chopped
2 leeks, well rinsed and chopped
3 carrots, peeled and chopped
3 stalks celery, chopped
1 cup fresh chopped spinach
2 tablespoons chopped chives
4 ounces green beans
12 sprigs parsley
1 teaspoon chopped rosemary
2 sprigs thyme
2 teaspoons sea salt
1 teaspoon garlic powder
3 quarts filtered water
Instructions
Heat the oil in a 6-quart saucepot or stockpot over medium-high heat for 2 minutes, or until hot.
Sauté the onion, garlic and leeks in the oil for 7 minutes.
Add the remaining ingredients, and bring the soup to a boil. Reduce the heat and simmer for 2 hours.
Place a strainer or colander in a 5-quart pot or bowl. Pour the soup and vegetables into the strainer. Press the vegetables with the back of a large spoon, mashing them into puree. Scrape the puree from the sieve into the bowl of stock. This will thicken the stock and add flavor to the broth.
Notes
Phase 3 Variation: Once you reach Phase 3, you may add 2 large, chopped tomatoes to the recipe for even more flavor.
Recipe by Recipes for Repair at https://recipesforrepair.com/vegetablestock/