Vegetable Broth Recipe

Summary

Cooking Time1 Hr 0 MinDifficulty LevelEasy
Health IndexHealthyServings6
CuisineCourse
MethodVegetarian
Main IngredientInterest Group

Ingredients

 Cold water10 Cup (160 tbs)
 Onions2 Medium, quartered
 Carrots2 , coarsely chopped
 Celery ribs2 , coarsely chopped
 Leeks2 , well washed (The White And All The Green, Or Leek Greens Only)
 Parsnip1
 Garlic5 Clove (25 gm), peeled
 Parsley sprigs5 (Stems Only)
 Bay leaf1
 Thyme1⁄4 Teaspoon
 Cloves2
 Whole black peppercorns8
 Reduced-sodium soy sauce/Reduced sodium tamari2 Teaspoon

Nutrition Facts

Serving size

Calories 96 Calories from Fat 4

% Daily Value*

Total Fat 0.42 g0.64%

Saturated Fat 0.08 g0.42%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 114.6 mg4.8%

Total Carbohydrates 22 g7.4%

Dietary Fiber 4.1 g16.4%

Sugars 7.3 g

Protein 3 g5.1%

Vitamin A 91.2% Vitamin C 33%

Calcium 9.3% Iron 10.4%

*Based on a 2000 Calorie diet

Directions

MAKING
1. In a large, heavy soup pot, mix all the ingredients.
2. Place over heat and bring slowly to a boil.
3. Reduce the heat and simmer, partially covered, for 1 hour.
4. Cool the broth slightly, then remove chicken parts and solids.
5. Strain with a strainer or a chinois (a cone-shaped strainer), pressing down the vegetables to release all the juices.
6. Throw away the vegetables and spices.
7. Reduce the liquid by boiling to adjust the flavor. Also adjust seasoning if required.

SERVING
8. Vegetable broth can be served as a soup and is also used as a cooking ingredient in a variety of dishes.
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