4 Large Carrots
1 Large Onion
4 Small Finnish Potatoes
4 Celery Ribs including leaves
8 Garlic Cloves
1 Tbs Nutritional Yeast *optional
8 Thyme Sprigs or dried Thyme
1 handful of Fresh Parsley
Golden Veggie Stock
EVOO
Scrub the vegetables and chop them into aprrox. 1 inch chunks.
Heat the oil in a Soup Pot. Add the veggies, garlic and herbs and cook over high heat for approximately 10 minutes. Or you can roast in the oven at 450 degrees for 15 minutes and then add 2 Quarts of Water and bring to boil. Lower the heat and simmer for 30 minutes. add Bay leave, Thyme and Parsley while it simmers.
This is the key to so many dishes. Homemade vegetable stock. You won’t regret the short time to make it to use as your stocks in many dishes. Enjoy!