Rustic Vegan Broth (allergy friendly)

Name: Rustic Vegan Broth (allergy friendly)
Yield: Makes a lot of great stock
Ingredients: 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

By DUZE @BakingBackwards

September 16, 2013

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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.