Searing some of the veggies over high heat until lightly charred gives the stock alluringly complex flavor and a hint of smokiness. Simmering the mixture no longer than 25 minutes keeps the vegetable flavor fresh and vibrant.

Richard Landau
Recipe by Cooking Light March 2014

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Recipe Summary

hands-on:
10 mins
total:
45 mins
Yield:
Yield 5 quarts (serving size: 1/2 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat a large stockpot over high heat. Add canola oil to pan; swirl to coat. Add carrots, celery, leeks, onions, and turnip to pan; cook, stirring occasionally, 3 minutes or until browned and slightly charred. Add water; bring to a boil. Reduce heat to low. Add cabbage leaves, broccoli stems, and kale stems; simmer 25 minutes. Strain; cool.

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Nutrition Facts

5 calories; fat 0.3g; saturated fat 0g; sodium 3mg.
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