Recipe

Basic Vegetable Soup Stock Recipe

	Darbar / All my dishes 1 year, 9 months ago Soup season is right around the corner and if you have a garden, the best ingredients are just a few steps away. Fresh produce from your garden or the farmer's market is the key to flavorful homemade soups. (This recipe taken from Mother Earth News - October/November 2007 issue).... More Prep:10m Cook:130m Servings:7	Darbar
	vegetable soup stock broth onion garlic herb potatoes celery parsley

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Ingredients

8 cups water, cold or at room temperature

1 to 3 large onions, unpeeled, quartered

1 large carrot, scrubbed, quartered

2 cups potatoes, unpeeled, quartered

1 head garlic, unpeeled

3 ribs celery, with tops

4 sprigs parsley

2 tsp. salt or tamari soy sauce

Sprigs of fresh or dried herbs; oregano, basil, rosemary, sage, bay leaf, etc.

1/2 cup nutritional yeast (available in bulk at natural food stores)

1 tbsp. white miso (use brown or red for a bolder flavor)

Directions

In a stock pot, combine all ingredients except nutritional yeast and miso. Bring to a boil, then reduce heat to medium-low. Let simmer for 2 hours. Allow stock to cool, then strain and throw the solids on the compost heap. Whisk in nutritional yeast and miso. (Miso contains live enzymes, so it should not be boiled). Use immediately, refrigerate, or freeze. Yields about 7 cups.

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