Allergy Friendly Vegetable Broth

I will be posting some more allergy friendly Thanksgiving recipes shortly. Many Thanksgiving recipes require broth, so I thought this would be a perfect time to post this recipe.

It's really easy to make your own and also a great money saver. Store bought broths can be very high in sodium. When you make your own you control what's in it.

I make big batches and freeze it to use whenever I need broth.

Below is the basic recipe. Feel free to add other vegetables and herbs.

Enjoy!

This recipe is free of the top 8 allergens (egg-free, dairy-free, wheat-free, peanut-free, tree nut-free, soy-free, fish-free and shellfish-free) and vegan.

Homemade vegetable broth

1 large onion
2 celery stalks
2 large carrots
4 large garlic cloves crushed
2 tablespoons olive oil
1/4 teaspoon whole black peppercorns
6 stems fresh parsley
2 large sprigs fresh thyme
1 bay leaf
10 cups water

Chop the vegetables into 1 inch chunks.
In a large soup pot, heat the olive oil over medium high heat.
Add the onion, carrot and celery and cook until tender, about 8 - 10 minutes.
Add the garlic and peppercorns and cook for 1 minute.
Add water and herbs.
Bring to a boil, reduce to a simmer and simmer uncovered for 1 hour.
Strain and discard the vegetables and herbs.