Ingredients
- 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
Directions
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