VEGGIE STOCK

SOUP BASE (3L / 3/4 gal) for any soup

• ½ celery root (peeled and cut into pieces) • 5 stalks green celery • 3 large peeled parsley root

• 6 peeled medium carrots

• 1 large onion (peel and cut into quaters) • 1 head garlic (peel and seperate cloves) • 7 large bay leaves • 1 teaspoon whole allspice • Cover with water • Cover pot and simmer for 1 hour or until veggies are soft • Cool and remove all veggies

• Cut carrots into smaller pieces and add back to veggie stock