Homemade Vegetable Broth.
Hearty wholesome vegetable broth
Ingredients
- 500 g (17.64 oz) Carrots
- 300 g (10.58 oz) leeks
- 250 g (8.82 oz) parsnip
- 100 g (3.53 oz) parsley root or parsnip
- 5 cm ginger root
- 200 g (7.06 oz) onion
- 4 cloves garlic
- 1 bunch fresh parsley
- 1 tsp black pepper corns
- 3 bay leaves
Instructions
- Wash the vegetables, peel the onions and garlic.
- Chop the vegetable and and to a large Pot.
- Add in the parsley, black pepper and bay leaves.
- Fill up the pot with water, covering the vegetables.
- Bring to boil, then turn down the stove and simmer on low heat.
- After four hours, turn of the stove, then let the broth rest for a couple of hours.
- Strain through a cloth, fill into jars, then store in the fridge or freezer.
Notes
This is just a basic guideline, adjust the recipe and vegetable quantities as you wish!
Nutrition Facts
Homemade Vegetable Broth.
Amount per Serving
Calories
16.8
% Daily Value*
Fat
0.2
g
0
%
Potassium
55.2
mg
2
%
Carbohydrates
1.9
g
1
%
Sugar
1.1
g
1
%
Protein
2.1
g
4
%
Vitamin B1
0.1
mg
7
%
Vitamin B2
0.2
mg
12
%
Vitamin B3
1.2
mg
6
%
Vitamin B12
0.1
µg
2
%
Vitamin C
0.2
mg
0
%
Calcium
12
mg
1
%
Folate
12
µg
3
%
Iron
0.2
mg
1
%
Magnesium
7.2
mg
2
%
Phosphorus
14.4
mg
1
%
Selenium
1.9
µg
3
%
Zinc
0.1
mg
1
%
* Percent Daily Values are based on a 2000 calorie diet.
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