Ingredients Jump to Instructions ↓

  1. 2 teaspoons olive oil

  2. 2 teaspoons butter (or another 2 teaspoons olive oil)

  3. 1 large white onion, sliced

  4. 1 large leek, trimmed, well rinsed, and sliced

  5. 1 large stock celery, sliced

  6. 2 medium carrots, sliced

  7. 7 branches fresh parsley (with or without leaves)

  8. 1/4 teaspoon onion powder

  9. 1/2 teaspoon garlic powder

  10. 1/4 teaspoon ground celery seed

  11. 1/2 teaspoon turmeric

  12. 1 teaspoon nutritional yeast

  13. 6 cups water

  14. 1 teaspoon lemon juice Salt and pepper to taste

Instructions Jump to Ingredients ↑

  1. : In large skillet, heat 1 teaspoon each of butter and oil (or 2 teaspoons of oil) over high heat. Add onion and reduce heat, saute, tossing frequently until soft. Transfer to stock pot. Heat remaining oil in skillet add remaining vegetables, tossing frequently. Saute until vegetables are soft. Transfer veggies to pot. Deglaze pan with water (or a little white wine) and add to pot. Add remaining ingredients and water to pot. Bring to boil then lower heat to maintain simmer. Simmer 40-45 minutes, replenishing water level if level falls below surface of vegetables. Toward end of cooking time, allow water to fall below level of vegetables. Allow to cool slightly, then strain into a large bowl. Puree vegetables and add them into the stock. Remove surface fat and allow to cool completely. Refrigerate in airtight containers.


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