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Rustic Vegan Broth (allergy friendly)

By DUZE @BakingBackwards • September 16, 2013 • 0 Comments

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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

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.