Ingredients:

1. 1 tablespoon olive oil
2. 1 large organic red onion, chopped in small chunks
3. 2 large organic carrots, chopped in small chunks
4. 1 organic parsnips, chopped in small chunks
5. 2 stalks organic celery, with leaves
6. 8 cloves organic garlic, minced
7. 8 stalks fresh parsley
8. 6 stalks fresh thyme
9. 2 basil leaves
10. 1 teaspoon sea salt
11. 4 pints water

Preparation:

1. Heat oil in a saucepan. Stir in red onion, carrot, parsnip, celery, garlic, parsley, thyme, and basil leaves. Cook over high heat for 5 to 10 minutes, stir frequently.
2. Add sea salt and stir for about 2 minutes.
3. Add water and bring to a boil. Turn heat to low and simmer for 30 minutes. Strain and remove vegetables.
4. Makes approximately 6 cups.

Versatility Note:

1. To prepare stock for future usage, let it stand and cool to room temperature. Carefully pour stock into an ice tray, and freeze it. You can just take the number of cubes you need whenever you cook.
2. You can easily replace the herbs with any other herbs of your preference, for example rosemary, bay leaves, etc.
3. Carrot and parsnip basically provide the flavour to the stock, but corn can also be a very good choice for that purpose. Any vegetable with a distinctive taste or aroma can be a good choice for a custom-made stock. Be adventurous!

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