Vegetarian Soup Stock
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Ingredients
- 2 teaspoons extra-virgin olive oil
- 1 onion, chopped
- 1 clove of garlic, minced
- 1 carrot, cut in large chunks
- 1 scallion or leek, cut into pieces.
- 1 3 inch piece of kombu (optional)
- 1 bay leaf
- Onion skins
- Parsley stalks
- Carrot peels
- 1 quart of water
- Celtic Sea Salt
- Black Pepper
Instructions
- Heat oil in a large soup pot. Add onion and garlic, saute until soft. Cut the leek root sideways and then chop off ends, soak in a bowl of water and remove dirt. Add vegetables, herbs and water, bringing to a boil. Lower heat and simmer for 15-20 minutes. Add salt and pepper. Taste and adjust seasonings. Let cool and strain liquid in a quart jar.
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