Herbal & Vegetable Broth
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
Extra Virgin Oil, 2tbspGarlic, 3 ClovesEggplant, fresh 2 cupsOnion, raw large Carrots, 2 (71/2)Celery, 3 stalksSpinach, Fresh 1 bunchCabbage 1 Large HeadParsley, 5 SprigsGinger Root 1tspTurmeric Ground 1tspFennel Seed, 1tspMustard Seed 1tspThyme Fresh 1tspWater Tap 16fl ozPepper Black to tasteSea Salt to tasete
Put some olive oil in a soup-pot, add grated ginger, white mustard seeds & fennel seeds.
Once the mustard seeds start popping, add the turmeric and the onion and let it slowly fry.
Start chopping the veggies – carrots, celery, cabbage, and eggplant. Place in the pot, add spinach and add your water. Let it simmer for about an hour.
Once ready, season and add fresh parsley and thyme and a bit of grated fresh ginger to give it the extra zing. Also try swap Parsley for Fresh Coriander to give it that extra taste
This makes 4-6 good size portions and you can eat this broth as often as you want.
Number of Servings: 6
Recipe submitted by SparkPeople user HEATHER541.
Once the mustard seeds start popping, add the turmeric and the onion and let it slowly fry.
Start chopping the veggies – carrots, celery, cabbage, and eggplant. Place in the pot, add spinach and add your water. Let it simmer for about an hour.
Once ready, season and add fresh parsley and thyme and a bit of grated fresh ginger to give it the extra zing. Also try swap Parsley for Fresh Coriander to give it that extra taste
This makes 4-6 good size portions and you can eat this broth as often as you want.
Number of Servings: 6
Recipe submitted by SparkPeople user HEATHER541.
Nutritional Info Amount Per Serving
- Calories: 145.6
- Total Fat: 5.9 g
- Cholesterol: 0.0 mg
- Sodium: 121.1 mg
- Total Carbs: 22.2 g
- Dietary Fiber: 8.8 g
- Protein: 6.0 g
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