Winter Vegetable Stock
Yield
4 servingsPrep
30 minCook
60 minReady
Low Cholesterol, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | tablespoons |
butter
or olive oil |
|
| 1 | each |
onions
diced into 1/2in squares |
|
| 1 | cup |
leeks
roughly roughly |
|
| 2 | medium |
carrots
and diced |
|
| 4 | stalks |
celery stalks
plus celery leaves, diced |
*
|
| 1 | cup |
winter squash
cubed |
*
|
| 1 | cup |
chard stems
cut into 1in lengths |
* |
| 1 | medium |
potatoes
diced |
*
|
| ½ | Celery |
celeriac root
scrubbed, diced |
*
|
| ¼ | cup |
lentils
rinsed |
|
| 6 | sprigs |
thyme sprigs
|
* |
| 2 | each |
bay leaves
|
*
|
| 2 | Handfuls |
borage leaves
|
* |
| 3 | each |
sage leaves
|
*
|
| 10 | each |
parsley sprigs
roughly chopped |
*
|
| 4 | cloves |
garlic
peeled and chopped |
|
| 1 | teaspoon |
salt
|
|
| 2 | teaspoons |
nutritional yeast flakes
optional |
|
| 8 ½ | cups |
water
cold |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3E+1 | ml |
butter
or olive oil |
|
| 1 | each |
onions
diced into 1/2in squares |
|
| 237 | ml |
leeks
roughly roughly |
|
| 2 | medium |
carrots
and diced |
|
| 4 | stalks |
celery stalks
plus celery leaves, diced |
*
|
| 237 | ml |
winter squash
cubed |
*
|
| 237 | ml |
chard stems
cut into 1in lengths |
* |
| 1 | medium |
potatoes
diced |
*
|
| 0.5 | Celery |
celeriac root
scrubbed, diced |
*
|
| 59 | ml |
lentils
rinsed |
|
| 6 | sprigs |
thyme sprigs
|
* |
| 2 | each |
bay leaves
|
*
|
| 2 | Handfuls |
borage leaves
|
* |
| 3 | each |
sage leaves
|
*
|
| 1E+1 | each |
parsley sprigs
roughly chopped |
*
|
| 4 | cloves |
garlic
peeled and chopped |
|
| 5 | ml |
salt
|
|
| 1E+1 | ml |
nutritional yeast flakes
optional |
|
| 2 | l |
water
cold |
|
Directions
Heat the butter or oil in a wide pot, add the vegetables, lentils, herbs, garlic, salt, nutritional yeast, and ½ cup water.
Stew over medium-low heat for 15 to 20 minutes.
Pour in the 8 cups of cold water and bring to a boil.
Simmer, partially covered, for 30 to 40 minutes.
Pour the stock through a sieve and press out as much of the liquid as possible.
Use it as is, or reduce it further for a richer flavor.
Taste and season with more salt, if needed.
