Allergen-Free Vegetable Broth

13 Reviews
100% would make this recipe again

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

Ingredients

3 tbsp olive oil 45 mL
4 carrots, cut in half 400 g
1 stalk celery, cut in half 70 g
1 tbsp tomato paste, 100% tomato 18 g
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 and celery stalks in half. In a large pot, sweat celery and carrots in oil 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.

Remarks

This broth will keep up to 1 week in the refrigerator, 3 months in the freezer. Use in place of ready-made broth in all recipes that call for it.

Nutrition Facts Table

per 1 serving (130 g)

Amount

% Daily Value

Calories

20

Fat

2 g

0 %

Saturated 0.2 g
+ Trans 0 g

0 %

Cholesterol

0 mg

Sodium

130 mg

0 %

Carbohydrate

2 g

0 %

Fibre

1 g

0 %

Sugars

1 g

Net Carbs

1 g

Protein

0 g

Vitamin A

0 %

Vitamin C

0 %

Calcium

0 %

Iron

0 %

Claims

This recipe is :
Low  :
Fat, Saturated Fat
Free  :
Added Sugar, Cholesterol, Trans Fat

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Vegetables 0
Fats 0

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Members' Reviews

13 Reviews (13 with rating only ) 100% would make this recipe again

This recipe is in the following categories

Low Saturated Fat | Vegetarian | Vegan | Kosher | Low Fat | Halal | Low Cholesterol

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