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VEGETABLE BROTH




List of Ingredients



• 2 TEASPOONS VEGETABLE OIL
  
• 3 CARROTS, CHOPPED
  
• 2 LEEKS CLEANED AND SLICED
  
• 2 CELERY STALKS INCLUDING LEAVES, CHOPPED
  
• 2 ONIONS CHOPPED
  
• 4 SPRIGS PARSLEY
  
• 6 BASIL LEAVES
  
• 4 GARLIC CLOVES
  
• 8 PEPPERCORNS
  
• 1 BAY LEAF
  
• 1 SMALL PURPLE TURNIP, WASHED AND CUT INTO CHUNKS
  






Instructions



1. IN A LARGE SAUCEPAN, HEAT OIL. ADD CARROTS, LEEKS, CELERY, PURPLE TURNIP AND ONIONS, COOK STIRRING AS NEEDED UNTIL VEGETABLES ARE SOFT, ABOUT 10 TO 15 MINUTES. ADD PARSLEY, BASIL AND GARLIC, COOKING 2 TO 4 MINUTES.
   
2. ADD PEPPERCORNS, BAY LEAF AND 7 CUPS WATER, BRING TO A BOIL. REDUCE THE HEAT AND SIMMER, COVERED ABOUT 1 HOUR.
   
3. STRAIN,AND DISCARD THE SOLIDS.
   
4. REFRIGERATE COVERED UP TO 1 WEEK OR UP TO 3 MONTHS IN FREEZER.
   
5. APPROXIMATELY 6 CUPS