Vegetable Stock

1 1/2 tablespoons olive oil
2 cups chopped onion
1 teaspoon Salt
1 cup chopped carrots
1 cup chopped celery
1 cup parsnips
1/2 small garlic bulb
1 tablespoon nutritional yeast
1 tablespoon tomato puree
1 Bay leaf
2 teaspoons whole black peppercorns
2 tablespoons Each: fresh chives, thyme
1/2 bunch Parsley
8 cups Water

1. In a stock pot, heat the
oil and add onions and carrots. Cook gently for to 15 mnutes, or until
lightly
browned. Add the celery, parsnips, garlic, nutritional yeast and tomato and
saute for another 5 to 10 minutes. Add her and water. Bring to a boil.
2. Strain the liquid, pression on the solids to extract as much of the liquid
as possible. Discard the solids and refrigerate overnight.

Makes 6 to 7 cups.