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Description
After learning to make my own veggie broth, cooking took on whole new frontiers. It can be used as a soup base, reduced to make a sauce, or used in place of water to make savory dishes such as rice. Adding beets give it a beautiful red color, while adding turmeric gives it a wholesome yellow color. It can be cooked for about 30 minutes to 3 hours: the flavors and consistency become more dense the longer it's cooked. Adding the veggies at the right time are key to making this broth irresistibly delicious.
Ingredients
- 8 water (or more cups, depending on how much broth you want)
- pepper
- herbs
Directions
- Boil water.
- First add root veggies/scraps (if using), such as beets and carrots. Let cook for a bit.
- Next add other veggies/scraps, such as onions, broccoli, celery, etc. Let cook a bit longer.
- Lastly, add leafy greens and herbs/spices. Cook about 10-15 more minutes, then allow to cool.
- Strain and store in fridge.
NutritionView More
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| Calories20Calories from Fat┅ |
| % DAILY VALUE |
| Total Fat0g0% |
| Saturated Fat0g0% |
| Trans Fat |
| Cholesterol |
| Sodium25mg1% |
| Potassium110mg3% |
| Protein<1g |
| Calories from Fat┅ |
| % DAILY VALUE |
| Total Carbohydrate5g2% |
| Dietary Fiber2g8% |
| Sugars1g |
| Vitamin A45% |
| Vitamin C6% |
| Calcium4% |
| Iron6% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Notes
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