1 tablespoon olive oil,
3-4 medium carrot,
3-4 stalks of celery,
1 large leek,
2-3 garlic cloves,
2 lt filtered water,
3 whole bay leaves,
1 tablespoon tomato paste,
1 teaspoon salt,
1/2 cup fresh parsley,
1 small handful fresh rosemary and thyme,
3 tablespoon nutritional yeast,
1.Heat a deep pot, add olive oil, finely chopped onions and garlic cloves . Sauté until soften stirring frequently.
2. Cut carrots, chop leek, parsley and celery. Add into pot, add rosemary, thyme, salt and tomato paste. Stir for about 1-2 minutes together.
3. Then add water and bring to boil. When it comes to boil, reduce heat to a simmer. Add nutritional yeast and cook for 40-45 minutes. The flavor will deepen the longer it cooks.
4.Let cool slightly before pouring over a strainer into another pot. Then divide between glass jars.
5. Store in the refrigerator up to 4-5 days or in the freezer up to 1-1,5 months. It is perfect for gravy sauces and soups.