1 large onion
2 large carrots
2 celery ribs, including a few leaves
1 bunch scallion, including half the greens
1 tablespoon olive or vegetable oil
1 tablespoon nutritional yeast, optional
8 garlic cloves, peeled and smashed
8 parsley branches
6 thyme sprigs or 1/2 teaspoon dried
2 bay leaves
Scrub the vegetables and chop them roughly into 1-inch chunks.
Heat the oil in a soup pot. Add the vegetables, yeast, garlic and
herbs and cook over high heat for 5 to 10 minutes, stirring
frequently. The more color they get, the richer the flavor of the
stock. Add 2 teaspoons salt and a 2 quarts cold water and bring
to a boil. Lower the heat and simmer, uncovered, for 30 minutes.