Vegan Garlic Soup Stock

Ingredients

• 3 whole heads of garlic
• 10 cups water
• 2 or 3 bay leaves
• 8 whole black peppercorns
• 1/2 tsp salt
• 2 potatoes, scrubbed and coarsely chopped
• 2 or 3 celery stalks, coarsely chopped
• 2 medium carrots, peeled and coarsely chopped
• 1/4 tsp dried thyme, or 4 fresh thyme sprigs
• 4 fresh parsley sprigs

Directions

1. Remove the loose, papery outer skins of the heads of garlic and break them apart into cloves - there is no need to peel the cloves. 

2. Combine all the ingredients in a large pot and bring to a boil.

3. Cover, lower the heat, and simmer for 1 hour. 

4. Strain the stock and use it right away, or refrigerate in a sealed container for up to 4 days, or freeze it for up to 6 months.