Instructions
- Heat a large soup pot, Add the olive oil and let it heat a bit. Add the onion and garlic and cook over medium heat until the onion softens slightly and the garlic becomes fragrant, 8 minutes or so.
- Add the vegetable scraps (it’s fine if they are still frozen) and salt to the pan. Toss to mix with onions, garlic, and oil. Cover and let the vegetables sweat, steam and thaw. This takes 15 minutes or so depending on the amount of vegetables you have.
- Add the water to the vegetables in the pot. Cover and bring to a boil. Reduce the heat to a simmer and continue to cook covered stirring occasionally 2 hours or so.
- Strain the soup through a fine mesh strainer,then strain again, this time through a cheesecloth lined mesh strainer.
- Fill recipe sized containers with the stock. Store in the freezer for up to 3 months or so. The stock can be kept in the refrigerator for 4 days
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