2 teaspoons butter (or another 2 teaspoons olive oil)
1 large white onion, sliced
1 large leek, trimmed, well rinsed, and sliced
1 large stock celery, sliced
2 medium carrots, sliced
7 branches fresh parsley
( with or without leaves)
1/4 teaspoon onion powder
1/2 teaspoon garlic powder
1/4 teaspoon ground celery seed
1/2 teaspoon turmeric
1 teaspoon nutritional
yeast ( optional)
6 cups water
1 teaspoon lemon juice
Salt and pepper to
In large skillet, heat 1 teaspoon each of butter and oil (or 2 teaspoons of oil)
over high heat. add onion and reduce heat, sauté , tossing frequently until soft.
Transfer to stock pot.
Heat remaining oil in skillet add remaining vegetables, tossing
frequently. Sauté until vegetables are soft.
Transfer veggies to stock pot.
with water (or a little white wine) and add to stock pot.
Add remaining ingredients and
water to stock pot. Bring to boil then lower heat to maintain simmer. Simmer for 40-45 minutes,
replenishing water level if level falls below surface of vegetables. Toward end
of cooking time, allow water to fall below level of vegetables.
Allow to cool slightly
, then strain into a large bowl.