Vegetable Broth {gluten free/ vegan/ low sodium}

Having food allergies can make cooking simple meals a challenge. Especially when they call for chicken or veggie broth. I'm allergic to celery which makes every pre made broth a death trap. Plus we're eating a salt free diet and even low sodium alternatives seem pretty high in sodium to me.. So what's a girl to do? DIY! Seriously. It sounds daunting but it's easy and very low maintenance. This broth recipe from Veganomicon is amazing!

First you'll need a REALLY BIG POT! This is a stock pot, but even a large soup pot will work. We'll be adding nine cups of water so you may want to check it will all fit before starting.

You'll also need something to strain all the veggies out with. I have one of these fancy grinder/strainer guys, but a mesh strainer or even a pasta strainer would work in a pinch! 

Here's what you need*:

- splash of olive oil

- 1 large onion (or a few onions equalling one onion)

-2 carrots ( or a few equalling one)

- 2 leeks

-2 well peeled parsnips (you don't want that waxy coating in your broth)

- 3-5 cloves of garlic

- 1tsp of salt (optional)

* This recipe is extremely adaptable. I've added many different ratios of these ingredients and the result is always wonderful! You can see I took a few liberties here in the photo below.*

                          

Rough chop the onion/s with the peels ON. Throw these in the pot with a little bit of oil for about five minutes on medium high, stirring occasionally.  Crush the garlic, skins can stay on, and add to pot. Let cook another two minutes. While this is cooking up.. 

                          

Prep the other veggies. Peel parsnips and carrots and rough chop them. Seriously, you're going to grind them up, they do not need to be pretty. 

                          

Make sure you clean your leeks well. Slice them length wise and run them under water while manipulating the folds to make sure all the dirt and debris rinses out. 

                          

Rough chop these and set aside. 

The most important part of this recipe is that the onions have sufficient time to cook. The flavors won't come together if they don't have time to season the soup pot up a bit. 

Once the onions have had their time, add all the other veggies, 9 cups of water and optional salt. Bring this to a boil and then reduce heat to simmer for one and a half hours, uncovered. 

                           

Let cool and then strain. Make sure you squish the veggies a bit to get all of the moisture out of them! This is more fun if you pretend you're Lucy squishing grapes (see it here), but with your hands (don't throw piping hot veggies at unsuspecting bystanders in your kitchen- wait until they're cool!). I like to separate this into measured batches and freeze (usually one or two cups each). Otherwise it will stay refrigerated for up to three days.