Pureed Broth Vegetables from Dr. Oz's Vegetable Broth
Nutritional Info
- Servings Per Recipe: 5
- Amount Per Serving
- Calories: 81.1
- Total Fat: 0.5 g
- Cholesterol: 0.0 mg
- Sodium: 257.1 mg
- Total Carbs: 18.5 g
- Dietary Fiber: 5.3 g
- Protein: 2.9 g
View full nutritional breakdown of Pureed Broth Vegetables from Dr. Oz's Vegetable Broth calories by ingredient
Introduction
Note the nutritional profile will be over exaggerated since the vegetables are strained from the broth, but the puree would often be used with some broth in a thick soup recipe for instance. Note the nutritional profile will be over exaggerated since the vegetables are strained from the broth, but the puree would often be used with some broth in a thick soup recipe for instance.Number of Servings: 5
Ingredients
-
1 cup Winter Squash (Buttercup), cubed
1 cup of root vegetable (Turnip), cubed
2 Carrots (unpeeled), sliced
2 Celery Stalks, sliced
1/2 cup Cabbage, chopped
1 large Onion, chopped big
2 cups chopped Greens (Kale, Swiss Chard, Parsley)
Some leftover Leek Leaves, sliced
2 Garlic Cloves (peeled and left whole)
4 1/2" slices of fresh Ginger
Sea Salt to taste
Tips
Although much of the flavour, vitamins and nutrients have been leeched out of the vegetables into the broth, the pureed vegetables can still provide some flavour and fiber and be used as a thickening base for a thick soup dish.
Directions
Consider roasting some of the vegetables prior to boiling.
To 4 liters of filtered water, add all of the ingredients and place on a low boil for 60 minutes.
Strain the broth to drink or use in recipes.
Puree the vegetables.
Serving Size: Yields 5 cups of pureed vegetables
Number of Servings: 5
Recipe submitted by SparkPeople user SPELLERIN1964.
To 4 liters of filtered water, add all of the ingredients and place on a low boil for 60 minutes.
Strain the broth to drink or use in recipes.
Puree the vegetables.
Serving Size: Yields 5 cups of pureed vegetables
Number of Servings: 5
Recipe submitted by SparkPeople user SPELLERIN1964.