Shelly's Recipe

VEGGIE STOCK

Category: Miscellaneous

2 large onions, coarsely chopped
2 stalks celery, coarsely chopped
2 carrots, peeled and chopped
1 bunch scallions, chopped fine
15 cloves garlic, peeled and smashed
1 tsp. olive oil
1 tsp. salt
5-6 quarts water
1 head cauliflower, cored and cut into chunks
1 tomato, chopped
8 sprigs fresh thyme
3 bay leaves
1 tsp. black peppercorns

Add the onions, celery, carrots, scallions, garlic, oil, and salt to a large Dutch oven or stock pot and stir together. Cover and cook over medium-low heat, stirring often, until the pan bottom begins to brown lightly, 20-30 minutes.

Add in the water, cauliflower, tomato, thyme, bay leaves, and peppercorns. Partially cover, bring to a gentle simmer (not a boil) and cook for 1 1/2 hours, adjusting the heat as needed to maintain a gentle simmer. Strain the broth through a fine mesh strainer into a pitcher and pour into storage containers. Use within 3 days or freeze until ready to use. Yield: about 4-5 quarts