From the Be Well Kitchen:
Quick & Easy Veggie Stock

In the midst of this long, cold (and busy) winter, hearty soups have often filled in as my meal of choice. If I’m feeling fancy, I might follow a recipe but more often than not my soups are an improvisation of ingredients waiting in the fridge.

While I do save my veggie scraps to make big batches of stock (then reduce to a concentrate & save in the freezer) a winter like this tests my supply!  Sometimes I find myself ready to make a nourishing soup without any stock on hand.  Luckily, it’s easy to get a good, flavorful base going with just a few staples from the fridge.

Here’s what to do in a pinch:

  • Heat a tablespoon of oil in the bottom of your soup pot
  • Add 2-3 cloves crushed garlic
  • Add 1 chopped onion
  • Cook until the onion becomes translucent
  • Add one bunch of chopped celery (don’t forget to include the tasty leaves!)
  • Add 2-3 chopped carrots
  • Stir a few times while the veggies begin to cook
  • After about 5 minutes, fill your pot with hot water
  • Add 2-3 bay leaves and bring to a boil
  • Reduce heat and simmer as long as your time allows

I generally just build my soup on top of the veggies from the stock, but if you prefer you could strain them out for a more neutral stock.

What veggies do you reach for to make a rich homemade stock?

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