Soup stock recipe

Great for all soups:

1. Fill a large soup pot with 8 to 10 cups of water

2. Add the following: 4-5 medium onions cut into quarters with the steps removed (include the skins, as they have tons of nutrients), 2 bay leaves, 1-2 tablespoons of peppercorns, soy sauce, sea salt, celery (3 or 4 stalks), 1-2 tablespoons of olive oil, 4-5 cloves of garlic and any spices and herbs you like (dill, basil, oregano, parsley...)

3. Bring everything to a boil on medium heat, and add any veggie peelings, leftover potatoes, lettuce and/or spinach leaves, etc. I usually bring to a boil and let it cook for 1 and a half to two hours on low-medium heat.

4. When this is cooked, drain the stock from the cooked veggies. The veggies can be used for whatever else you like or the compost. The stock can be enriched further with miso paste (a great fermented soy bean soup base - the best kind is found in natural food stores, as regular grocery stores tend to have only the kind with MSG). You can also add other veggie soups or sauces in your cupboard, if you want a particular flavour - I've added squash soup or throw in a few roasted peppers, cook a little longer, and this will strengthen the flavour more. It really depends on what type of soup you're using the stock for. Last night, I made this stock, then added 5-6 potatoes (peeled, chopped) and three huge stalks of leek, cooked for just over an hour, added more spices and after everything cooled, I blended it in batches. The kids loved it! Cream soup without the dairy = pureed potatoes, or add a non-dairy milk (such as a unflavoured soy or rice milk).

There will be more recipes on here soon :)