Recipe ingredients
- 2 teaspoons olive oil
- 2 teaspoons butter (or another 2 teaspoons olive oil)
- 1 large white onion, sliced
- 1 large leek, trimmed, well rinsed, and sliced
- 1 large stock celery, sliced
- 2 medium carrots, sliced
- 7 branches fresh parsley (with or without leaves)
- 1/4 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/4 teaspoon ground celery seed
- 1/2 teaspoon turmeric
- 1 teaspoon nutritional yeast (optional)
- 6 cups water
- 1 teaspoon lemon juice
- Salt and pepper to taste
Recipe method
- 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.
Other soup recipes:
Mock chicken stock recipe
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