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Allergen-Free Vegetable Broth

5 Reviews
100% would make this recipe again

Preparation : 10 min Cooking : 1 h Standing : 30 min
  • Can be done in advance
  • Can be frozen
  • Very easy
  • Gluten Free
  • Lactose Free
  • Nuts & Peanuts Free
  • Halal
  • Kosher
  • Vegetarian

Ingredients

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 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

Method

  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.

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Members' Reviews

5 Reviews (5 with rating only ) 100% would make this recipe again

This recipe is in the following categories

Vegetarian | Vegan | Kosher | Halal