Easy Vegetarian Soup Stock

Vegetable stockThis excellent broth can be used instead of water when puréeing food for babies, and is worth the effort to make soups more nourishing and flavorful. Kombu, a sea vegetable, is used to provide extra minerals.

2 teaspoons extra-virgin olive oil

1 onion, chopped

1 carrot, cut in large chunks

1 scallion or leek, cut in 1-inch pieces

skin of 1 yellow onion

1 3-inch piece of kombu

1 bay leaf

1 teaspoon dried marjoram

1 teaspoon dried thyme

1 quart water

1/2 teaspoon sea salt

1/8 teaspoon black pepper

Heat oil in large soup pot. Add onion and sauté until soft. Add vegetables, kombu, herbs, water, salt, pepper. Bring to a boil, then lower heat and simmer 15 to 20 minutes. Taste and adjust seasoning. Let cool.

Strain liquid into empty quart jar (a rinsed-out juice bottle works well). Stores well in the refrigerator while awaiting its debut in your next soup. Should last 3 to 4 days.

Preparation: 25 minutes
Makes 1 quart of stock