Stock is easy to make, you can use almost any kind of vegetables. For this recipe I use vegetables that are at hand. Feel free to add any vegetables or spices that you like. Anytime a recipe calls for stock, this is it.
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Ingredients
– 1/2 pot fresh water, about 4 cups, covered and put to boil.
– 1/2 large sweet onion, chopped
– 6 cloves garlic, crushed
– bunch of parsley stems
– 1 carrot, peeled and cut into chunks
– a knob of peeled ginger, enough to yield 7-8 quarter-sized rounds
– 2 stalks celery, cut into chunks
– handful of kale stems, enough to yield about 1 cup of one-inch pieces
– 1-2 tablespoon soy sauce
– pinch or two black pepper
Preparation
To boiling water, add ingredients. When soup returns to boil, turn down heat.
Simmer 30 minutes – more or less as you like.
Remove from heat and let cool.
Strain out solids for other uses.
Pour stock into container and refrigerate. Use in 2 to 3 days.
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