Vegetable stock – three versions

Option 1

Ingredients

Directions

1. Chop scrubbed vegetables into 1-inch chunks. Remember, the greater the surface area, the more quickly vegetables will yield their flavor.
2. Heat oil in a soup pot. Add onion, celery, carrots, scallions, garlic, parsley, thyme, and bay leaves. Cook over high heat for 5 to 10 minutes, stirring frequently.
3. Add water and bring to a boil. Lower heat and simmer, uncovered, for 30 minutes. Strain. Discard vegetables.

Other ingredients: eggplant, asparagus, corn cobs, fennel, pea pods, chard, celery root, marjoram, basil. Include the parts of the vegetables you might toss including - root parings, ends, stems, leaves, trimmings of these vegetables.

Source inspiration - Allrecipe.com

Option 2

Ingredients

Directions

1. Cut all vegetables into uniform size or about 1” pieces. Keep leaves, skin of onion, etc.
2. Heat oil in a large stockpot over medium-high heat. Add remaining ingredients and cook, stirring occasionally, until vegetables begin to soften, 5-7 minutes. Add cold water. Bring to a boil; reduce heat and simmer until stock is reduced by half, 1-1 1/2 hours.
3. Strain stock through a fine-mesh sieve into a large bowl; discard/compost solids. Let cool completely or use right away for soup.

Source inspiration - Bon appetite