Herbal & Vegetable Broth
Nutritional Info
- Servings Per Recipe: 6
- 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
View full nutritional breakdown of Herbal & Vegetable Broth calories by ingredient
Introduction
This mineral rich vegetable and herbal broth is one of the easiest and cheapest dietary way of treating arthritis.You can store in the fridge for up to 3 days and also freeze single portions, which you can de-frost when needed. This mineral rich vegetable and herbal broth is one of the easiest and cheapest dietary way of treating arthritis.
You can store in the fridge for up to 3 days and also freeze single portions, which you can de-frost when needed.
Number of Servings: 6
Ingredients
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Extra Virgin Oil, 2tbsp
Garlic, 3 Cloves
Eggplant, fresh 2 cups
Onion, raw large
Carrots, 2 (71/2)
Celery, 3 stalks
Spinach, Fresh 1 bunch
Cabbage 1 Large Head
Parsley, 5 Sprigs
Ginger Root 1tsp
Turmeric Ground 1tsp
Fennel Seed, 1tsp
Mustard Seed 1tsp
Thyme Fresh 1tsp
Water Tap 16fl oz
Pepper Black to taste
Sea Salt to tasete
Directions
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.