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. Most colorful vegetables are packed with antioxidants and disease-preventing foodtrients. YIELDS 3 […]