This is a great vegan base for sauces, soups and a wide variety of other savory recipes.
Vegetable broth has long been a way to use trim from vegetables to create a flavorful addition to other dishes.
Chop 1 onion into eighths
Chop 1 leek into large pieces
Chop 1 stalk of celery into large pieces
Chop 1 carrot into large pieces
Cut 1 head of garlic in half crosswise
Cut 1 red chili in half
Chop 1 piece of ginger into large pieces
Add 2 tbsp of extra virgin olive oil to a stock pot
Add the vegetables to the pot on high heat. Let them roast until they get some color. Stir occasionally
Add 2½ l of water, 3 sprigs of thyme, 6 bay leaves, and 3 sprigs of parsley. Simmer for about 30m to reduce by ¼
The vegetables broth is ready to be strained and used
Yield 2 l
Whole Leek1 stalk
Olive Oil2 tbsp