Vegetable Stock
['2 teaspoons canola oil', '6 carrots, chopped', '3 stalks celery, chopped, preferably with leaves', '2 leeks, rinsed well and chopped', '2 onions, with skins, chopped', '1 turnip, with skins, chopped', '1 tablespoon salt', '3 to 4 outer leaves of green cabbage', '2 cups broccoli stems', '2 cups kale stems']
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. Add 6 quarts water and the salt and bring to a boil.
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.
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License: CC BY-SA 3.0
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