Veggie Stock

This stock is so thick and dreamy- You will barely believe it is only vegetables.

This past weekend I was doing my bi-weekly fridge clean out. I like to do a full on fridge clean out every other week (this is usually to make sure there is any old left-overs and veggies on their last leg).

While doing so, I had a handful of “sad” looking vegetables. Some carrots getting soft, kale needed to be eaten. Often, opt to freeze these to make bone broth at a later time-This time I choose to make a veggie stock. And oh boy, it did NOT disappoint!

Ingredients://

3-5 Carrots Chopped (No need to peel, just scrub and rinse)

2-3 Sticks of Celery Chopped

1/2 Red Onion Chopped

2-4 Cups Chopped Kale

1-2 Cups Spinach

2 Stalks of green onion chopped

1 Tablespoon Coconut Oil

1 8 oz Can of Tomato Paste

1 rind of Parmesan cheese *Opt out if no dairy

Herbs you have on hand; I used basil, thyme & oregano

1-2 Teaspoons Sea Salt

Pinch of Red Pepper Flakes

Deets://

Heat coconut oil in a large stock pan. Add onions and a pinch of sea salt; saute for approx 5 minutes then add celery and carrots (sprinkle with a pinch of sea salt) and saute for another 5 minutes. Add the kale & spinach. Sprinkle everything with a pinch of salt, add herbs & tomato paste mix together and top with filtered water (I used approx 10 cups). Bring to boil and then reduce heat and simmer for about and hour and half. And then add the parm rind & red pepper flakes. And simmer for an additional 30 minutes.

Strain out veggies and pour into jars.

Enjoy.