Light Vegetable Broth Recipes
WORLD'S GREATEST VEGETABLE BROTH
This makes a broth that is slightly thick with a rich color and full flavor. The broth can be frozen in one or one and a half cup blocks for later use. This recipe also leaves you with a bowl full of delicious cooked vegetables, I love to snack on them cold.
Provided by Tom West
Categories Soups, Stews and Chili Recipes Broth and Stock Recipes
Yield 8
Number Of Ingredients 13
Steps:
- Preheat oven to 450 degrees F (230 degrees C).
- Remove leaves and tender inner parts of celery and set aside.
- Toss onions, carrots, tomatoes, bell peppers and turnips with olive oil. Place vegetables in a roasting pan and place them in the 450 degrees F (230 degrees C) oven. Stir the vegetable every 15 minutes. Cook until all of the vegetables have browned and the onions start to caramelize, this will take over one hour.
- Put the browned vegetables, celery, garlic, cloves, bay leaf, pepper corns, Italian parsley and water into a large stock pot. Bring to a full boil. Reduce heat to simmer. Cook uncovered until liquid is reduced by half.
- Pour the broth through a colander, catching the broth in a large bowl or pot. The liquid caught in the bowl or pot is your vegetable broth it can be used immediately or stored for later use. Although the vegetables are no longer necessary for your broth they are delicious to eat hot or cold, don't waste them!
Nutrition Facts : Calories 133.3 calories, Carbohydrate 23.3 g, Fat 4 g, Fiber 6.6 g, Protein 3.5 g, SaturatedFat 0.6 g, Sodium 131.5 mg, Sugar 11.2 g
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GUT-CALMING VEGETABLE BROTH (+ MISO TONIC)
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- Add bell pepper, cabbage, and curry powder and stir. Sauté for 3 minutes, then add kombu, shiitake mushrooms, kale stems, salt and pepper, nutritional yeast (optional), and water.
- Bring to a low boil over high heat, then reduce to a simmer, cover, and cook for at least 30 minutes, preferably 1 - 1 ½ hours.
- Season to taste with more salt and black pepper. Then, 1) serve as a vegetable soup, 2) strain and use as a broth (cool and store leftovers in the refrigerator for 5 days, or in the freezer for 3 months), or 3) strain and make a tonic with miso.
HEALTHY LIGHT VEGETABLE BROTH RECIPE - NUTRITIONFACTS.ORG
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- In a large pot, heat 1 cup of water over medium heat. Add the onion, carrot, celery, and garlic and cook for 5 minutes. Stir in the tomatoes, mushrooms, kombu (if using), parsley, bay leaves, and black pepper. Add 7 cups of water and bring to a boil. Lower the heat to low and simmer for 1.5 hours.
- Remove from the heat, let cool slightly, then remove and discard the kombu, if used. Transfer the broth to a high-powered blender and blend until smooth. Strain the blended broth through a fine-mesh sieve back into the pot or a large bowl, pressing the vegetables against the sieve to release their juices. Ladle about 1⁄3 cup of the broth into a small bowl or cup. Add the miso paste and Dr. Greger’s Special Spice Blend to taste and stir well before incorporating back into the broth.
- Let the broth cool to room temperature before dividing into containers with tight-sealing lids and storing in the refrigerator or freezer.
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