Vegetarian Broth
- Total Time
- 1 hour 15 minutes
- Rating
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Ingredients
- 1large tomato, cut in half
- 1medium-size onion, cut in half
- 1tablespoon vegetable oil
- 2medium-size carrots, peeled and cut in ½-inch pieces
- ⅓cup celery leaves
- 1½ounces mushrooms, cut in ½-inch pieces
- 1ounce parsley stems
- 3medium-size garlic cloves, smashed, peeled and chopped
- 2ounces cabbage, cut in ½-inch slices (optional)
- 1bay leaf
- Pinch dried thyme
- Pinch dried oregano
- 6cups water
- 1½teaspoons kosher salt
Nutritional analysis per serving (2 servings)
6 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; 83 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.
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Preparation
- Step 1
Preheat regular oven to 500 degrees. Coat tomato and onion halves with oil and place in small roasting pan. Cook for about 30 minutes, gently shaking the pan and turning the vegetables from time to time.
- Step 2
Place tomato, onion and remaining ingredients except salt in a 5-quart casserole with a tight lid. Cook, covered, at 100 percent power in a high-power oven for 30 minutes.
- Step 3
Remove from oven and uncover. Strain through a fine sieve and add salt.
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