David Tanis's Vegetable Broth
- Total Time
- 45 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- 1small onion, peeled and halved
- 3 or 4scallions
- 3garlic cloves, sliced
- 1small celery stalk
- 1small carrot, peeled and chopped
- 1bay leaf
- 1thyme branch
Nutritional analysis per serving (1 servings)
3 calories; 0 grams fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 1 gram carbohydrates; 0 grams dietary fiber; 0 grams sugars; 0 grams protein; 2 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
Put all ingredients in a large saucepan. Cover with 7 cups water and bring to a boil. Reduce heat and simmer gently for 30 minutes. Strain.
Private Notes
Comments
Five Stars for Easy and Delicious.
Odd. I found the broth to be utterly tasteless!
This recipe could use some work. To deepen the flavor, I sweated the veggies in olive oil before adding the water. After removing from the heat I added dried mushrooms and that really helped.
I cooked this as a comparison to my own vegetable broth and it came up short. I am surprised how few vegetables are used for this recipe. For my own broth, I save all vegetable peels or ends as I prep and put them in a gallon ziplock bag in the freezer. I don't save any potatoes or the peels. Also, we all have veggies and herbs in the refrigerator that are beginning to look sad. I add those to my freezer bag. Over several weeks, I accumulate 2-3 gallon bags full of all kinds of veggies and herbs
This is pretty much the veggie broth I make regularly and then I have it for soups, sauces, etc. I don't use it as a stand-alone dish. Yes, it has mild flavour. A friend turned me onto her trick to make use of wilted vegetables and vegetable trimmings: save all the onionskins, asparagus ends, leek tops, parsley stems, celery bits, etc., in a bag in the freezer and once a week make broth for the soupe de jour. My husband calls it "compost soup".
I added about an eighth cup of brown lentils. They add a deeper, smoky flavor and a little protein.