Homemade Vegetable Broth

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


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