Light Vegetable Broth Recipes

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LIGHT VEGETABLE BROTH



Light Vegetable Broth image

This is a basic stock that may be used in place of water in most any vegetable soup to give added depth of flavor. It's also a good way to use up vegetables that are limp or less than perfectly fresh!

Provided by TishT

Categories     Stocks

Time 1h

Yield 6 cups

Number Of Ingredients 8

7 cups water
1 large onion, chopped
1 large carrot, sliced
2 large celery ribs, sliced
1 medium potato, scrubbed and diced
1 cup coarsely shredded white cabbage
salt
2 teaspoons Italian herb seasoning

Steps:

  • Place all the ingredients in a large soup pot.
  • Bring to a simmer, then simmer gently, covered over low heat for 40-45 minutes, or until the vegetables are quite tender.
  • Strain the stock through 3 layers of cheesecloth.

Nutrition Facts : Calories 49.2, Fat 0.1, Sodium 35.9, Carbohydrate 11.3, Fiber 2.1, Sugar 2.8, Protein 1.4

LIGHT VEGETABLE BROTH



Light Vegetable Broth image

Provided by Anna Thomas

Categories     Onion     Celery     Fennel     Leek     Carrot     Simmer     Boil     Bon Appétit

Yield Makes 11 to 12 cups

Number Of Ingredients 15

3 1/2 quarts water (14 cups)
2 whole large leeks, trimmed, halved lengthwise, sliced (about 6 cups)
1 pound carrots, peeled, cut into 1/2-inch rounds
2 medium potatoes (10 to 11 ounces total), scrubbed, diced
2 large unpeeled onions (1 1/4 to 1 1/2 pounds total), cut into 1-inch cubes
3 large celery stalks, sliced
2 large parsnips, peeled, cut into 1/2-inch slices
1 cup chopped fennel stalks and fronds (reserve bulb for another use)
1 cup coarsely chopped fresh Italian parsley (with stems)
6 garlic cloves, peeled
1 bay leaf
1 teaspoon dried thyme
1 teaspoon fine sea salt
1 teaspoon whole black peppercorns
3 fresh mint sprigs (optional)

Steps:

  • Combine all ingredients in large pot. Bring to boil; reduce heat to low, cover, and simmer until vegetables are very soft and broth is pale golden, stirring occasionally and adjusting heat if necessary to maintain low simmer, about 45 minutes. Season to taste with more salt, if desired. Strain broth through colander; discard vegetables. Strain broth again through fine-mesh strainer. DO AHEAD: Can be made 3 days ahead. Cool, cover, and refrigerate.

VEGETABLE BROTH



Vegetable Broth image

The flavor of celery and mushrooms comes through in this homemade vegetable broth. Can be used as a substitution for chicken broth.

Provided by Taste of Home

Categories     Lunch

Time 2h30m

Yield 5-1/2 cups.

Number Of Ingredients 13

2 tablespoons olive oil
2 medium onions, cut into wedges
2 celery ribs, cut into 1-inch pieces
1 whole garlic bulb, separated into cloves and peeled
3 medium leeks, white and light green parts only, cleaned and cut into 1-inch pieces
3 medium carrots, cut into 1-inch pieces
8 cups water
1/2 pound fresh mushrooms, quartered
1 cup packed fresh parsley sprigs
4 sprigs fresh thyme
1 teaspoon salt
1/2 teaspoon whole peppercorns
1 bay leaf

Steps:

  • Heat oil in a stockpot over medium heat until hot. Add onions, celery and garlic. Cook and stir 5 minutes or until tender. Add leeks and carrots; cook and stir 5 minutes. Add water, mushrooms, parsley, thyme, salt, peppercorns and bay leaf; bring to a boil. Reduce heat; simmer, uncovered, 1 hour. , Remove from heat. Strain through a cheesecloth-lined colander; discard vegetables. If using immediately, skim fat. Or, refrigerate 8 hours or overnight; remove fat from surface. Broth can be covered and refrigerated up to 3 days or frozen up to 6 months.

Nutrition Facts : Calories 148 calories, Fat 6g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 521mg sodium, Carbohydrate 22g carbohydrate (9g sugars, Fiber 5g fiber), Protein 4g protein.

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