Winter Vegetable Broth - Cook For Your Life- anti-cancer recipes

Winter Vegetable Broth

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Clock Icon for Prep Time 15 min prep
Person Icon for Serving Size 6 servings
Carrot Icon for Number of Ingredients Size 14 ingredients
If you can turn lemons into lemonade, then you can transform your veggies that are no longer pretty enough to use on their own into a golden, hearty Winter Vegetable Broth. This way, they...

Ingredients

  • 2 medium carrots, quartered
  • 1 medium onion, quartered
  • 1 celery stalk, quartered
  • 1 small fennel bulb, quartered
  • 1 medium parsnip, quartered
  • 8 cloves of garlic, peeled and left whole
  • 2-inch piece of ginger, peeled
  • 8 sprigs of parsley
  • ½ teaspoon of peppercorns
  • 2 cloves
  • 1 dried bay leaf
  • ½ teaspoon ground turmeric
  • Salt, to taste
  • 2 quarts (8 cups) of water

Nutrition Facts

Calories

2 cals

Fat

0 g

Saturated Fat

0 g

Polyunsaturated Fat

0 g

Monounsaturated Fat

0 g

Carbohydrates

1 g

Sugar

0 g

Fiber

0 g

Protein

0 g

Sodium

52 mg

Directions

  1. Combine all ingredients in a stockpot. Bring to a boil, then simmer for at least 2 hours.
  2. Strain the broth, discarding or reusing the vegetables. Taste the broth for salt then serve as is, or use in other soups. Makes 5 cups.

Chef Tips

If throwing the soup veggies away goes against the grain, try pureeing them with some of the broth for a smooth vegetable soup. Filter out the whole spices and bay leaf before you start, and check for salt when you’re done.

 

Registered Dietitian Approved

All our recipes are created by chefs and reviewed by our oncology-trained staff Registered Dietitian, Kate Ueland, MS, RD, to ensure that each is backed with scientific evidence and meets the standards set by the Academy of Nutrition and Dietetics.



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