1 tbs olive oil
1 large onion, skin included, roughly chopped
2 large carrots, peeled and roughly chopped
2 parsnips, peeled and roughly copped
3 whole cloves garlic, crushed
2 leeks, cleaned well and roughly chopped
handful (a loosely packed cup) fresh parsley
9 cups water
1 tsp salt
1. Saute onions in oil for about 5 minutes.
2. Add all other ingredients and bring to a boil. Reduce heat and simmer for an hour and a half, uncovered.
3. Let broth cool and strain into bowl. Squeeze vegetables to get all the liquid out.
Broth will keep in tightly sealed container for up to 3 days, or freeze for three
From the Veganomicon