Vegetable stocks tend to have less texture than other stocks, as vegetables contain no fat or natural thickeners, such as the collagen found in bones.With a combination of garlic, onions, leeks, and fennel, this stock is a good start for a vegetarian soup. The soup itself can then be fortified with tomatoes or butternut squash for texture, and plenty of fresh herbs for flavor.

Ingredients:

2 tablespoons olive oil
4 whole cloves garlic, peeled
2 large Spanish onions, peeled and cut into quarters
2 leeks, washed well and sliced
6 ribs celery, cut into thirds
8 carrots, peeled and cut into thirds

3 parsnips, peeled and cut into thirds
1 bulb fennel, cut into quarters
14 cups water
4 to 6 vegetable bouillon cubes
2 bay leaves
1 tablespoon whole peppercorns

Directions:

Heat a stockpot over medium-high heat and add the olive oil. Add the garlic, onions, leeks, celery, carrots, parsnips, and fennel. Sauté for 10 minutes, stirring frequently. Add the water, bouillon, bay leaves, and
peppercorns. Bring to a boil. Reduce the heat to medium and simmer for 45 minutes. Strain through a fine mesh colander or a regular colander lined with cheesecloth. Discard the solids. Cool to room temperature and  refrigerate until ready to use.