If you’re not already making your own vegetable stock, start now. All you need are a handful of veggies plus a couple unattended hours on the stove. It really couldn't be easier.

Start by gathering what you have on hand (leeks, carrot, celery) and a handful of herbs or spices (thyme, bay leaf, black pepper). Add to a large pot of lightly salted water, bring water to a boil, then reduce to a simmer for at least an hour or two. Strain, then enjoy.

Purveyors put their homemade stock to good use in this Cauliflower Cashew Soup, topped with Crispy Buckwheat and LOVED it. We think there's a good chance you will, too.