Basic Vegetable Stock


  • 1 large onion
  • 1 TBS nutritional yeast (optional)
  • 2 large carrots
  • 8 garlic cloves, peeled and smashed
  • 8 parsley branches
  • 2 celery ribs, include a few leaves
  • 2 bay leaves
  • 1 bunch scallions, include 1/2 the greens
  • salt
  • 1 TBS olive oil


Scrub the vegetables and chop them roughly into 1-inch chunks.  Heat the oil in a soup pot.  Add the vegetables, yeast, garlic, and herbs over high heat for 5-10 min, stirring frequently.  The more color they get, the richer the flavor of the stock.  Add 2 tsp salt and 2 quarts cold water and bring to a boil.  Lower the heat and simmer, uncovered, for 30 min.  Strain.  (Do not let the stock sit with the ingredients in it – certain herbs turn bitter as they steep.)

from Vegetarian Cooking for Everyone, by Deborah Madison, pg 0