Homemade Vegetable Broth

Time: 2 hours (Mostly inactive)

• 1 tablespoon extra virgin olive oil
• 1 large onion, skin included, roughly chopped
• 2 large carrots, peeled and roughly chopped
• 2 parsnips, peeled and roughly chopped
• 3 whole cloves garlic, crushed
• 1 leeks, cleaned well and roughly chopped 
• handful (a loosely packed cup) fresh parsley
• 9 cups water
• 1 teaspoon salt

In a large stockpot, heat the oil. Saute onions for about 5 minutes on medium heat. Add all other ingredients and bring to a boil. Reduce heat and let simmer for an hour and a half, uncovered. 

Let broth cool until it's an okay temperature to handle. Strain into a large bowl with cheese cloth or a very fine mesh strainer. Press the vegetables with a gentle but firm pressure to get all the liquid out. This will keep in the fridge in a tightly sealed container for up to 3 days, or freeze for up to 3 months. 

Veganomicon: The Ultimate Vegan Cookbook by Isa Chandra Moskowitz & Terry Hope Domero. 

ISBN-13: 978-1-56924-264-3