Anti Inflammatory Vegetable Stock
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8 servings
- 2 tbsp olive oil
- 3 medium carrots, roughly chopped
- 3 stalks celery, roughly chopped
- 1 large yellow onion, quartered (skin on)
- 1 leek, dark green tops trimmed and reserved, white and light green parts roughly chopped
- 6 cloves garlic, smashed
- 2 tbsp tomato paste
- 10 cups cold water
- 1 cup dry white wine (optional)
Can be omitteddry white wine
- 6 sprigs fresh thyme
- 4 sprigs fresh flat-leaf parsley
- 2 bay leaves
- 1 tsp whole black peppercorns
- 1 tsp salt
- 1 medium parsnip, roughly chopped (optional)
Instructions
- 1
Heat the olive oil in a large stockpot over medium-high heat until shimmering. Add the carrots, celery, onion, leek (white and light green parts), and parsnip, if using, and cook, stirring occasionally, until the vegetables are lightly browned at the edges, about 8ā10 minutes.
- 2
Add the garlic and tomato paste and stir to coat the vegetables, cooking until the tomato paste darkens slightly and smells fragrant, about 2 minutes.
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