4 quarts
10 minutes prep, 2 hours cooking, 2 hours, 10 minutes total

  • 2 tablespoons olive oil
  • 3 onions, sliced
  • 2 carrots, sliced
  • 2 celery stalks, sliced
  • 2 parsnips, sliced
  • 6 cloves garlic, sliced
  • 2 bay leaves
  • 1 teaspoon whole black peppercorns
  • 6 sprigs parsley
  • 2 teaspoons fresh rosemary
  • 2 teaspoons fresh thyme
  • 4 quarts water


In a large pot, heat the olive oil over medium heat. Add the onions, carrots, celery, parsnips, and garlic and saut

é until the onions are translucent and the rest of the vegetables have softened, about 10 minutes.
Stir in the bay leaves, peppercorns, parsley, rosemary, thyme and water. Lower the heat and simmer for 2 hours. Strain, discarding the solids.

Cool before storing in the refrigerator for up to 3 days or in the freezer for up to 1 month.

From Pure Vegan: 70 Recipes for Beautiful Meals and Clean Living by Joseph Shuldiner (Chronicle Books LLC, 2012). Copyright © 2012 by Joseph Shuldiner. Photographs copyright © 2012 by Emily Brooke Sandor and Joseph Shuldiner. All rights reserved. Used with permission of Chronicle Books.