Short Description:

This quick and easy vegan vegetable stock recipe has so much flavor, and it works as a great base in many other recipes! 

Recipe:

1. In a large pot place all washed and rough chopped vegetables add water and herbs.
2. Bring to a boil and simmer for one hour.
3. Season with salt to taste and strain.
4. Chill immediately or use in soup recipe at that time.

Ingredients:

• 1 head Celery
• 2 medium Onions
• 5 Carrots large
• 1 head Fennel with tops
• 1/2 Lemon
• 1 sprig Thyme
• 2 Bay leaves
• 2 tablespoons Salt
• 1.5 gallons water