Fresh Vegetable Broth Recipe

Summary

Preparation Time5 MinCooking Time1 Hr 30 Min
Ready In1 Hr 35 MinDifficulty LevelEasy
Health IndexHealthyCuisine
MethodVegetarian
Main IngredientInterest Group

Ingredients

 Onion1 Medium, peels left on, studded with 4 whole cloves
 Cloves4
 Garlic2 Clove (10 gm), peels left on and lightly bruised
 Celery ribs2 , cut into large chunks (With Leaves)
 Carrots2
 Leeks2
 Carrots2 , peels left on and cut into large chunks
 Leeks2 , trimmed and cut into large chunks
 White mushrooms8 , halved
 Tomatoes2 Medium, quartered
 New red potatoes4 Medium, halved
 Parsley sprigs8
 Dill sprig2
 Bay leaf1
 Black peppercorns8
 Coarse salt1 Teaspoon
 Water10 Cup (160 tbs)

Nutrition Facts

Serving size: Complete recipe

Calories 1267 Calories from Fat 36

% Daily Value*

Total Fat 4 g6.7%

Saturated Fat 0.68 g3.4%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 2070.1 mg86.3%

Total Carbohydrates 293 g97.5%

Dietary Fiber 39.9 g159.4%

Sugars 63.7 g

Protein 38 g76.6%

Vitamin A 1126.9% Vitamin C 504.7%

Calcium 76.1% Iron 134.3%

*Based on a 2000 Calorie diet

Directions

GETTING READY
1. Rinse vegetables in water.

MAKING
2. In a large heavy pot, place all the broth ingredients.
3. Bring it to a boil.
4. Simmer uncovered over low heat for 1 hour.
5. Season to taste.
6. Simmer for another 30 minutes.

FINALISING
7. Strain the broth.
8. Reserve vegetables to thicken soups and stew sauces; if desired.
9. Let the broth cool to room temperature.
10. Transfer the cooled broth to storage container.
11. Cover the container and refrigerate or freeze.

SERVING
12. Use for making soups and stews.
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