Ingredients

• 3 heads garlic
• 3 lg. onions
• 3 ribs celery
• 3 med-lg. carrots

Instructions

1. Put ingredients in a large bowl, dust with salt, pepper and 2 T of soy oil or extra light olive oil
2. Toss to evenly coat with salt, pepper, and oil
3. Put in glass or stainless roasting pan
4. Roast at 425º for 20-30 minutes, until the vegetables develop a brown color on edges. Remove from oven, and put in a stockpot.
5. Deglaze pan by putting one cup stock, water, or white wine to remove bits and pieces and add to stockpot with roasted vegetables.
6. Cover with 3 quarts cold water
7. Add 1 or 2 whole bay leaves, 5 to 10 sprigs of parsley stems, and 10 peppercorns
8. Bring to boil, reduce to simmer and 3-4 hours later, strain the liquid for a delicious stock. The leftover roasted garlic can then be used as a spread on bread.