Total Time
1hr 30mins
Prep 30 mins
Cook 1 hr

This is an excellent vegetable stock - freeze what you don't use for next time. Another great recipe from Dr. Andrew Weil news letter.

Ingredients Nutrition

Directions

  1. Heat the olive oil over medium heat in a large pot.
  2. Add the vegetables and stir-fry to brown lightly.
  3. Add the marjoram, thyme, bay leaves, and cold water.
  4. Bring the pot to a boil, reduce the heat, cover, and simmer for one hour.
  5. Strain the stock through a fine sieve or a cheesecloth-lined colander.
  6. Press or squeeze the vegetables to extract their liquid.
  7. Discard the vegetables.

Reviews

(1)
Most Helpful

This is a great recipe, I made this as a vegan version by replacing the feta cheese with a soy feta, and the Parmesan cheese with a vegan Parmesan. I added sun dried tomatoes before cooking heating the garlic.
With a side of sliced bread with a Olive Oil, Balsamic vinegar, and minced garlic dipping sauce.

issame October 25, 2010

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