Chef Anthony’s Fresh Vegetable Stock
10 large cloves of garlic. Break them with the heel of your hand. Use 4 tbls. of coconut oil. Chop up one head of celery root, 5 parsnips, 5 carrots and 3 large onions. Sauté together in a big pot and bring them to a soft texture just so a fork will pass through firmly. Make a pouch using cheesecloth or a very large coffee filter and fill it with one handful of peppercorns, 3-4 bayleaves, some rosemary, thyme and sage or other herbs you prefer. Throw in all the vegetables you can find. Eggplant isn’t good because it’s bitter. Peppers, zucchini, yellow squash, a few tomatoes, etc. Fill the pot with water and bring it to a boil and simmer for 3 hours. Take out the pouch and throw it away. Separate the water from the veggies and puree the veggies. Put in containers and freeze what you are not using at the moment. The veggie puree can be used for cold soups in summer or hot in the winter. If the puree is too thick reduce it with the stock. You can put brown rice and grilled chicken in the soup (all your portion size) and create whatever you want from it. Sauces, toppings, soups, side of veggies, etc. Enjoy!!