Vegetable Broth

Directions

• Heat oil in a large pot or sauce pan. Add lightly crushed 4 medium-sized rinsed garlic cloves (with their peels) and 1 small to medium bay leaf
• Sauté for a couple of seconds. Do not brown the garlic. Sautéing the garlic and bay leaf will extract maximum flavor.
• Add chopped veggies. Mix and sauté them for a minute.
• Add the spices – 1 tablespoon coriander seeds, 2 teaspoons fennel seeds, 3 cloves, ½ teaspoon black peppercorns and 1 to 1.5 inches true cinnamon 
• Add 4 cups water. Mix and stir well.
• Cover and simmer for 30 to 45 minutes on low to low-medium heat. The trick to any broth or stock recipe is slow simmering. The low heat coaxes all the flavor from the vegetables over time. 
  
• Let your stock completely at room temperature, before you strain it
• Let it cool and then pass through a strainer. Mash the veggies lightly if you prefer.
• At the end I add apple cider vinegar to give a tangy taste