Vegetable Stock

Directions

1. 1.

   1. Heat the oil in a large stockpot over high heat until it starts to ripple. Add the carrots, celery, leeks, onions, and turnip. Cook, stirring, until brown, 3 to 5 minutes.

2. 2.

   2. Add 6 quarts water and the salt and bring to a boil.

3. 3.

   3. Reduce the heat to low, add the cabbage leaves, broccoli stems, and kale stems, and simmer for 25 minutes. Strain, cool, and store for use as needed.