Recipe by Rita~
No meat stock for all the vegetarians. Vegetable dishes are greatly improved by using a vegetable stock instead of water. Use them as a gravy base or soup stock, or any time you'd otherwise use a broth. It is convenient to make them up and freeze them in batches for later use. From Dr Weil
Top Review by BeachGirl
This broth lacked flavor, I think in part due to its lack of salt. Then again, perhaps I'm comparing it to other meat-flavored broths. Anyway, I'm sure this broth would be better than water for steaming vegetables or making soups. If making again, I would reduce the water by half.
- 2 medium leeks
- 4 onions
- 6 carrots
- 3 stalk celery
- 1 bunch parsley stems
- 14.79 ml olive oil
- 9.85 ml large-leaf marjoram
- 2.46 ml dried thyme
- 3 turkish bay leaves (or 1/2 California bay leaf)
Directions See How It's Made
- Chop the leeks (which have been trimmed and well washed to remove any interior dirt; use white and light green parts only), onions, carrots, celery and parsley.
- Heat the olive oil in a large pot, add the vegetables and stir-fry to brown lightly.
- Add 1 1/2 gallons of cold water.
- Also add the marjoram, thyme and bay leaves.
- Bring to a boil, reduce heat and simmer, partly covered, for 1 hour.
- Strain stock through cheesecloth-lined strainer, cool, and chill or freeze.