Homemade Vegetable Stock
Vegetable stock is a flavorful, fat-free, vegan base for healthy cooking. I like to use it for my soups and sauces, especially if I’m feeding vegetarian friends or trying to avoid animal fats (see my White Bean Soup). Making the stock myself gives me lots of room to use seasonal vegetables. And since the stock is strained after cooking, I can use the stems and stalks of the vegetables, reserving the best parts for other dishes. You can add other vegetables, too, such as carrots, fennel, or kale.
YIELDS 3 CUPS
1/2 cup chopped white onion
1 Tbs. crushed garlic
1 cup chopped zucchini
1 cup chopped celery
1/2 cup chopped broccoli
4 cups water
1/4 cup chopped parsley
1 Tbs. Italian herb seasoning
1 tsp. sea salt
1/4 tsp. white pepper
1. Heat the oil in a large stockpot with a heavy bottom. Cook the onion and garlic over medium heat for 1 minute.
2. Add the zucchini, celery, and broccoli and cook for 10 minutes.
3. Add the water, parsley, and herb seasoning and boil for 30 minutes.
4. All the stock to cool. Strain and season with salt and pepper.
Reduce inflammatory process in cells, tissues, and blood vessels, helping to slow aging and reduce risk of long-term disease.
Prevents and repairs oxidative damage to cells caused by free radicals.
Support the body’s resistance to infection and strengthen immune vigilance and response.
Improves mood, memory, and focus.
Reduces risk factors for common degenerative and age-related diseases.