Close
Tweet
Ingredients
| olive oil: 1 tsp |
| carrots (grated): 2 cups |
| celery (chopped): 2 cups |
| onions: 2 |
| water: 6 cups |
| salt: 1 tsp |
| fresh basil (chopped): 1 tsp |
| fresh oregano (leaves): 1 tsp |
| black pepper: 1 tsp |
Vegetable Stock
Credit: Food.com
User rating:
-
Prep Time
5 min -
Cook Time
20 min -
Servings
4 serving(s)
Tags
- Cut the Carrots into rounds and both the Celery and Onions into bite size pieces.
- Fry these in a pan with the Olive Oil and Spices until the Onions turn opaque.
- Add the water and get to a rolling boil.
- Boil until the vegetables are soft, about 20 minutes.
- Strain out the vegetables in a large grate strainer to keep the spices in the stock.
- Discard vegetables.