Basic Vegetable Soup Stock |
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Prep Time: 0 Minutes Cook Time: 130 Minutes |
Ready In: 130 Minutes Servings: 7 |
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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). 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:
1. 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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