Rustic Vegan Broth (allergy friendly)

By • September 16, 2013 • 0 Comments



Author Notes: This broth adds both great color and flavor in any savory dish. It is also comforting and delicious on its own. This broth is organic, gluten-free, soy-free, nut-free, vegan and yeast free so it is suitable for special diets.DUZE @BakingBackwards

Makes a lot of great stock

  • 1 large leek, washed and roughly diced
  • 4 small carrots, washed and diced
  • 1/2 large red onion, chopped
  • 3 cloves garlic, crushed
  • 3 tbsp evoo
  • 2 tbsp onion powder
  • 1 tbsp cumin
  • 1 tbsp cinnamon
  • 1 tbsp ground sage
  • 4 bay leaves
  • 4 dashes coarse sea salt
  • 1 500 ml bottle mineral water
  • 500 ml filtered water
  • 1 tbsp balsamic
  • 1 tsp maple
  • 1 tbsp organic ketchup
  • 3 tbsp sauerkraut brine
  • 1 tbsp pear butter or apple butter
  • 1 beta carotene capsule
  • 1 beta carotene capsule
  • 1 beta carotene capsule
  1. Add oil spices and onion to soup pot over medium high heat, stirring often. Add carrots, leaks and bay leaves and stir through, sauteeing lightly to color a bit. Cover with water and remaining ingredients. Bring all ingredients to a boil together in a large pot, scraping the bits off the pan bottom with a wooden spoon. Reduce heat and simmer for 30 minutes or longer to develop the flavors of the broth.
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