Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
- 1 gallon cold water
- 1 medium onion, peeled and chopped
- 1 medium leek (white and green parts), rinsed and chopped
- 1 medium rib celery, chopped
- 1 medium carrot, peeled and chopped
- ½ medium turnip, chopped
- ½ small tomato, chopped
- 3 cloves garlic, peeled and crushed
- 2 Tbsp vegetable oil
- 1 bay leaf
- ½ tsp dried thyme
- 3-4 fresh parsley stems
- 3-4 whole black peppercorns
- 1 whole clove
- In a heavy-bottomed stock pot or soup pot, heat the oil over medium heat.
- Lower the heat, add the onion, leek, carrot, celery, turnip, tomato and garlic, and gently sauté, with the lid on, for about 5 minutes or until the onions are softened and slightly translucent. Don't brown the vegetables, though.
- Add the water along with the bay leaf, thyme, peppercorns, parsley and clove, bring to a boil, then lower to a simmer. Simmer for 30-45 minutes. Skim off any scum that rises to the surface, but don't stir or otherwise agitate the stock. Just let it simmer away.
- Remove from heat, pour through a strainer into another large pot or container. Cool, then refrigerate.
Note: There's no seasoning added to this vegetable stock, mainly because you're probably using the stock as an ingredient in another recipe, whether it's a soup, a sauce or something else. And you don't want to start with a salty stock or you won't be able to control how salty the final dish is.