Can't Believe It's Allergy Free!

Call it broth or stock, the difference is minimal.  What is important is that you create a flavor enhancer to add to soups, stews, casserole dishes, and any other recipes that you want to add further taste to, in place of just water.

Since the vegetables used are cooked over a longer period, some nutrients are lost, but the basic broth does have some nutritional benefits in the form of micronutrients.

Its great for the vegetarian palate as a substitute for chicken or meat broth in a recipe, and thickened with a little corn-starch/tapioca starch can also be used in place of dairy.

Ingredients

• 2 Tablespoons olive oil
• 4 medium carrots, peeled and chopped
• 3 cloves of garlic (use double the quantity if garlic cloves are very small)
• 2 leeks, thoroughly washed, white and light green parts only, chopped (use 2 medium onions, chopped, if leeks are not easy to obtain)
• 2 stalks of celery, chopped
• 1 small bunch of parsley stems (use cilantro stems if parsley is not available)
• 6 peppercorns
• 2 bay leaves
• 1/2 teaspoon dried thyme (optional)
• 10 cups water.
• 1/4 teaspoon salt.

Method

In a large saucepan, heat olive oil over medium heat.

1. Add garlic cloves.
2. When garlic is slightly browned, add bay leaf and peppercorns
3. Add leeks / onions.
4. If using leeks, stir fry to coat with oil, then add carrots, sauté for less than a minute.
5. When using onions, sauté for a minute or so, or till onions are soft and somewhat golden, then add carrots and sauté a little
6. Add celery and parsley.
7. Add cold water and bring to a boil.
8. Add dried thyme, lower heat and allow broth to simmer for at least half an hour.
9. Let water reduce to about 7-8 cups. (simmer a little more if required).
10. When cool, strain and use.

Pour extra broth into ice cube trays and freeze as directed in introductory write up in “Soups” section.

Make into a soup, by adding finely cut vegetables of your choice, along with rice or any other gluten free pasta and boiling till veggies and pasta are cooked.

Thicken with corn starch or tapioca starch as desired.

Add salt and pepper if required.

Variation:  Add a 1/4 cup quinoa to 2 cups broth.