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Parve
Easy
12 Servings
Allergens 
No Allergens specified
2 Hours
Diets
Vegetable stock is a delicate substitute for chicken stock in soups. It can actually be very inexpensive if you think ahead: Instead of using whole vegetables, save your cleaned trimmings and scraps (potato skins, onion skins, carrot tops and peels, celery leaves, etc.) in the refrigerator or freezer. Use about 2 cups of vegetable scraps for every quart of water. Of course, you can also use fresh vegetables as below. Do not overdo strongly flavored vegetables such as members of the cabbage family. Avoid adding bell peppers, which impart an off flavor. For extra richness, save the water when cooking vegetables to use as part or all of the stock’s cooking liquid.
2 bay leaves
2 medium carrots, coarsely chopped
3 stalks celery, coarsely chopped
5–6 cloves garlic, unpeeled
2 medium leeks (white and light green parts only), coarsely chopped
1/4 cup Gefen Green Lentils or brown lentils (optional)
3 tablespoons vegetable oil
3 medium onions, coarsely chopped (for a darker colored stock, do not skin)
10–12 sprigs fresh parsley
2 medium parsnips, peeled and coarsely chopped
6–8 whole black peppercorns
1 cup potato peelings
about 1 teaspoon table salt or 2 teaspoons Haddar Kosher Salt (optional)
2 sprigs fresh thyme, or 1/2 teaspoon dried
2 medium turnips, peeled and coarsely chopped
3 quarts water
Heat the oil in stockpot or large pot over medium heat. Add the onions and sauté until soft and translucent, about 10 minutes.
Add all the remaining ingredients and bring to a boil. Partially cover, reduce the heat to low, and simmer for 1 hour. Remove from the heat and let stand for 30 minutes.
Strain the stock through a colander, pressing out any liquid, then discard the solids. Store in the refrigerator for up to 1 week. Use as a base for other soups or serve by itself with noodles, matza balls, or rice.
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