Easy and Fast Vegetable Stock

By Birgitta

Ingredients

• 2 carrots, peeled and cut into chunks
• 1 unpeeled onion, quartered
• 1 potato, washed and cut into chunks
• 1 celery stalk, trimmed and chopped
• 2 or 3 unpeeled cloves garlic
• 10 to 20 parsley stems, or stems and leaves
• 2 tablespoons extra virgin olive oil
• 1 tablespoon soy sauce, or to taste
• Pinch of salt and pepper.

Preparation

Step 1

1. Combine all ingredients in a saucepan or small stockpot with 6 cups water, and bring to a boil. Adjust heat so mixture simmers gently, and cook about 30 minutes, or until vegetables are tender. (Longer is better if you have the time.)

2. Strain, then taste and adjust seasoning before using or storing.