Vegetable Broth
- Number of Servings: 16
Ingredients
Cilantro raw 1 cupCarrots ra 1 cupGarlic Cloves – 8 large, roughly smashedBay Leaf – 1Whole Peppercorn – 1/2 tsp or to taste (optional)Onions – 2 large, big chunksTomatoes –4 large, big cubesCelery – 4 stalks, choppedSpinach, fresh, 1 bunch chopped Parsley – 10-12 sprigs, choppedSalt – to tasteWater – 1 gallon/16 cups
1. Wash all the vegetables well.
2. In a heavy bottom Stock pot/pan, add in the Oil.
3. Add in the Garlic and then turn on the flame.
4. Once the Oil is warm, add in the Bay Leaf and Whole Peppercorn.
5. Add in all the Vegetables one after another.
6. Add in Salt to taste and mix well.
7. Allow the Vegetables to cook for about 5-6 minutes.
8. Add in Water, increase the heat to a high and cover to allow it to come to a boil.
9. Once boiling, remove cover, reduce heat to a low and allow the Vegetable to simmer for 45 min to an Hour.
10. Allow the Stock to cool a little, drain the liquid and trash the vegetable.
11. Once the Stock is room Temperature, store in the refrigerator for 5-7 days or freeze for later use.
Serving Size: 16
2. In a heavy bottom Stock pot/pan, add in the Oil.
3. Add in the Garlic and then turn on the flame.
4. Once the Oil is warm, add in the Bay Leaf and Whole Peppercorn.
5. Add in all the Vegetables one after another.
6. Add in Salt to taste and mix well.
7. Allow the Vegetables to cook for about 5-6 minutes.
8. Add in Water, increase the heat to a high and cover to allow it to come to a boil.
9. Once boiling, remove cover, reduce heat to a low and allow the Vegetable to simmer for 45 min to an Hour.
10. Allow the Stock to cool a little, drain the liquid and trash the vegetable.
11. Once the Stock is room Temperature, store in the refrigerator for 5-7 days or freeze for later use.
Serving Size: 16
Nutritional Info Amount Per Serving
- Calories: 26.0
- Total Fat: 0.3 g
- Cholesterol: 0.0 mg
- Sodium: 254.2 mg
- Total Carbs: 5.5 g
- Dietary Fiber: 1.6 g
- Protein: 1.4 g
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