Vegetable Broth

Today I am sharing my vegetable broth recipe. While I usually prefer bone broth, vegetable broth is another good option if you want to make your own broth. This broth is great in soups, risottos, in place of water to cook quinoa or other grains, and in many other recipes. Here are some recipes you could try vegetable broth in:

Anyways I hope you enjoy it!

With love from my kitchen to yours,

Kayley

Vegetable Broth

Yields1 Serving
Total Time2 hrs

Ingredients-
 5 celery ribs, chopped
 2 leeks, chopped
 4 garlic cloves, pealed
 1 medium sized potato, chopped
 1 onion, diced
 3 carrots, chopped
 3 tbsp oil
 a handful of celery leaves
 a few pieces of dried mushrooms
 14 cups water
 2 bay leaves

Recipe-
1

Preheat oven to 400 degrees Fahrenheit. Place chopped celery, the white part s of the leeks, garlic, potato, onion, and carrots on a baking sheet and coat with oil. Bake till lightly browned and fork tender, about 45 minutes.

2

Transfer roasted veggies to a large pot and add the green parts of the leeks, celery leaves, mushrooms, water, and bay leaves. Bring to a covered boil, reduce to a simmer, and cook cover for an hour.

3

Then strain the broth and let it cool. Once cooled, transfer to jars and store in the refrigerator. Use broth in soups, risotto, to cook quinoa, or anything else and enjoy!

Ingredients

Ingredients-
 5 celery ribs, chopped
 2 leeks, chopped
 4 garlic cloves, pealed
 1 medium sized potato, chopped
 1 onion, diced
 3 carrots, chopped
 3 tbsp oil
 a handful of celery leaves
 a few pieces of dried mushrooms
 14 cups water
 2 bay leaves

Directions

Recipe-
1

Preheat oven to 400 degrees Fahrenheit. Place chopped celery, the white part s of the leeks, garlic, potato, onion, and carrots on a baking sheet and coat with oil. Bake till lightly browned and fork tender, about 45 minutes.

2

Transfer roasted veggies to a large pot and add the green parts of the leeks, celery leaves, mushrooms, water, and bay leaves. Bring to a covered boil, reduce to a simmer, and cook cover for an hour.

3

Then strain the broth and let it cool. Once cooled, transfer to jars and store in the refrigerator. Use broth in soups, risotto, to cook quinoa, or anything else and enjoy!

Notes

Vegetable Broth

Nutrition:

IngredientsCaloriesFatCarbsProtein
1 cups vegetable broth130.2g2.2g0.5g

(1)

Works Cited

1. Nutritionix. Gladson. https://www.nutritionix.com/. Accessed 19 April 2020.