Rustic Vegan Broth (allergy friendly)
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.
- This recipe was entered in the contest for Your Best Recipe for Autumn Soup
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