A warm pot of stock simmering on the stove is the perfect way to use up all the veggie scraps and skins in your fridge, and make your house smell absolutely amazing. Feel free to mix up quantities, omit things you don’t have on hand, or add personal favorites. Just use a large pot, cover with water, and simmer away!
1 Tbsp Avocado oil
1 yellow onion, skin on, chopped
2 spring onions, chopped
5 cloves garlic, skin on, smashed and chopped
3 carrots, skin on, chopped (add the greens too, if you have them)
3 stalks celery and leaves, chopped
1 Yukon gold potato, skin on, chopped
6 cups water, or more, to cover
1 handful parsley leaves and stems, chopped
5 sprigs thyme
½ sprig rosemary
2 bay leaves
Salt and pepper, to taste
5-6 Tbsp tomato paste
In a large, heavy bottomed pot, heat avocado oil over medium heat. Saute yellow and spring onion until they begin to soften and become translucent. Add garlic and cook until fragrant, about 1 minute. Add carrots, celery, and potatoes. Cook and stir about 5 minutes.
Add just enough water to cover vegetables, plus one inch. In a 6-qt Dutch oven this comes to about 6 cups.
Stir in parsley, thyme, rosemary, bay leaves, and salt and pepper. Bring to a boil.
Stir in tomato paste, reduce heat and simmer for about one hour.
Taste and adjust seasonings if desired, allow to cool, and strain into another pot. From there, make soup, store it in mason jars in the fridge for 4 days, or freeze for up to 6 months.