Vegetable Stock



1 large onion
2 large carrots
2 celery ribs, including a few leaves
1 bunch green onions
1 tablespoon olive or vegetable oil
1 tablespoon yeast
8 garlic cloves, peeled and smashed
8 parsley branches
6 thyme sprigs
2 bay leaves
2 teaspoons sea salt


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 and cook over high heat for 5 to 10 minutes, stirring frequently. The more color they get, the richer the flavor of the stock. Add the salt and 8 cups cold water and bring to a boil. Lower the heat and simmer, uncovered, 30 minutes. Strain.


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