Vegetable broth is the foundation of all hot soups, and can be used as a base for a flavorful vegetable soup, but also it’s hearty enough to drink it alone.
Vegetable broth can be beneficial for boosting your immune system and gut healing, especially for the chilly weather ahead. This vegetable broth is hearty, healthy, flavorful and easy to make.
Benefits of Vegetable Broth
Low calorie- Vegetable broth doesn’t contain many calories, about 12 calories in one serving (1 cup).
Less sodium- When you make your own vegetable broth, you can limit the amount of salt, or even skip it.
Vitamins- No secret that vegetables are great for health.
celery– a great source of anti-inflammatory, immune and antioxidant.
fennel– bone health, inflammation, immune booster, digestion.
mushrooms– known for vitamin D.
onion– I use onions every time my kids get sick. controls blood pressure, heart healthy.
carrots– great for the skin because of vitamin A. Also a great source of antioxidants.
garlic– antibacterial, antivirus, antifungal, and antioxidant, great for those flu seasons.
kale– this superfood is low calorie, omega 3 fatty acids, B vitamins, and vitamin C.
Any vegetables can be used for broth, but make sure to take off the skin of onions and greens of carrots. Also, if you are using no salt or less salt add onion, garlic, and herbs for the great flavor of vegetable broth.
Steps
Throw all ingredients into a large 6L soup pot.
Cover vegetables with water just enough that you can easily stir in the pot. Less water means that your stock will be more concentrated.
Simmer on medium just until it’s almost boiling, then turn down the heat to medium-low and simmer for 3 hours. Generally you can cook it for an hour an a half, which is fine, but the longer you cook it the better.
Salt to taste.
Let cool down.
Strain. Enjoy.
Store in an airtight container for up to a week in the refrigerator.
Ingredients
- 1 stalk celery chopped
- 1 bulb fennel chopped
- 0.5 oz chanterelle mushrooms
- 1 large yellow onion chopped
- 3 carrots chopped
- 3 garlic cloves
- 3 kale leaves chopped
- 2 rosemary stems
- 5 medium tomatoes sliced
- 4 stems fresh parsley
- 3 thyme stems
- 1 Tbsp black peppercorns
- pinch of sea salt + plus to taste
Instructions
Throw all ingredients into a large 6L soup pot.
Cover vegetables with water just enough that you can easily stir in the pot. Less water means that your stock will be more concentrated.
Simmer on medium just until it’s almost boiling, then turn down the heat to medium-low and simmer for 3 hours. Generally you can cook it for an hour an a half, which is fine, but the longer you cook it the better.
Salt to taste.
Let cool down.
Strain. Enjoy.
Store in an airtight container for up to a week in the refrigerator.
Equipment Used
Nutrition Facts
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