Allergen-Free Vegetable Broth

Allergen-Free Vegetable Broth

2000 mL (8 cups)
Preparation 10 min
Cooking 1 h

Standing 30 min


3 tbsp olive oil   45 mL
4 carrots, cut in half   400 g
4 stalks celery, cut in half   280 g
2 tomatoes, cut in half   240 g
1 tbsp tomato paste, 100% tomato   15 mL
1/2 bunch Italian parsley, fresh   50 g
2 bay leaf   0.4 g
1 tsp dried oregano   1 g
1 tsp coarse salt   6 g
8 cups water   2 L


  1. Prepare the vegetables. Cut the carrots, tomatoes and celery stalks in half. In a large pot, sweat celery and carrots for 10 min, stirring from time to time.
  2. Add the rest of the ingredients, including water, to the pot. Bring the liquid to a boil, then simmer 45 min. Let cool for about 30 min.
  3. Strain broth through a sieve, pressing the vegetables to get the most broth.

This recipe is in the following categories: Halal | Kosher | Vegan | Vegetarian

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