Rye Free Herb & Root Vegetable Broth

Total time2 hr

Prep time15 min

Cook time1 hr 30 min

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Ingredients

8 servings

2 tbsp olive oil
Filippo Berio Olive Oil 25.3 fl oz Filippo Berio Olive Oil 50.7 fl oz Bertolli Cooking Olive Oil 50.72 oz Pompeian Olive Oil Classic Mediterranean - 16 Fl. Oz.Vigo® 100% Pure Olive Oil
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1 large yellow onion, roughly chopped
4 cloves garlic, smashed
3 medium carrots, roughly chopped
3 stalks celery, roughly chopped
2 medium parsnips, roughly chopped
1 medium leek, white and light green parts only, roughly chopped
2 stalks fresh thyme
4 sprigs fresh parsley
2 sprigs fresh rosemary
1 bay leaf
1 tsp fresh ginger, grated
½ tsp ground turmeric
1 tbsp apple cider vinegar
10 cups cold water
1 tsp salt, plus more to taste
2 medium zucchini, roughly chopped (optional)

Instructions

1
Heat the olive oil in a large stockpot (6-quart or larger) over medium heat until shimmering. Add the onion, garlic, carrots, celery, parsnips, and leek, and cook, stirring occasionally, until the vegetables are softened and the onion is translucent, about 8–10 minutes.
2
Stir in the ginger and turmeric and cook until fragrant, about 1 minute.

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