Vegetable Stock

Vegetable Stock

Ingredients

2 tsp olive oil

2 carrots, chopped

2 stalks celery, chopped

1 lg onion, chopped

3 cloves garlic, minced

6 sprigs fresh parsley

4 sprigs fresh thyme

2 bay leaves

6 1/2 cups water

1/8 tsp salt (or to taste) freshly ground black pepper

Directions

In a pot, heat oil over medium heat. Saute carrots, celery and onion for 6 to 7 minutes or until tender. Add garlic and saute for one minute (being careful not to burn garlic).

Add parsley, thyme, bay leaves and water. Bring to a boil over high heat. Reduce heat and simmer for

about 30 minutes or until vegetable are very soft. Remove from heat and let cool for 10 minutes. Strain through a fine mesh sieve, discarding solids. Season with up to 1/8 tsp salt and pepper to taste.

Variations

Instead of straining the stock, use a slotted spoon to remove the bay leaves and herb sprigs. Enjoy as it is, or use a blender or food processor to purée the vegetables adding back into the stock.

#vegetablestock #homemadelowfat

Sue Ekserci, RD