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
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Makes
a lot of great stock
Ingredients
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1 large leek, washed and roughly diced
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4 small carrots, washed and diced
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1/2 large red onion, chopped
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3 cloves garlic, crushed
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3 tbsp evoo
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2 tbsp onion powder
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1 tbsp cumin
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1 tbsp cinnamon
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1 tbsp ground sage
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4 bay leaves
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4 dashes coarse sea salt
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1 500 ml bottle mineral water
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500 ml filtered water
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1 tbsp balsamic
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1 tsp maple
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1 tbsp organic ketchup
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3 tbsp sauerkraut brine
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1 tbsp pear butter or apple butter
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1 beta carotene capsule
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1 beta carotene capsule
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1 beta carotene capsule
Directions
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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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