All-Purpose Vegetable Stock
(Makes approximately 2 quarts)
Note: Start with carrot, celery, onion, garlic, tender herbs, and bay leaves. You can toss in corncobs, parsnip, parsley stems, mushroom stems, fennel, and asparagus if you have them. Avoid any cruciferous vegetables such as cabbage, broccoli, or kale, which will dominate the stock with a strong off-putting flavor and strong herbs such as sage, rosemary, or too much marjoram. If you saute the aromatics beforehand, especially mushrooms and stems, the stock will be richer and more robust.
- 1 large white or yellow onion, chopped 2 medium carrots, roughly chopped
- 2 celery stalks, roughly chopped
- 5 garlic cloves
- 2 bay leaves
- Handful of herbs (parsley, dill, thyme, chives, oregano, etc.)
- 4 cups any vegetable trimmings (parsnip, corncobs, zucchini, tomatoes, mushrooms, scallions, etc.)
- 3 quarts water
Toss all ingredients in a large stockpot and cover with water. Bring to a boil, then simmer for 1 hour, until vegetables are soft. Strain through a sieve (pressing vegetables down will extract more liquid but muddy the stock).
Refrigerate for up to 3-4 days, or freeze in a sealed container for longer storage.
From: The 3-day guided cleanse program, 3-Day Juice Fast
in loving service,