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Vegetable Broth

Total Preparation & Cooking Time: 75 minutes (10 min Prep, 65 min Cook)
Cooking Tips: Make up a batch and freeze it to use as needed. This recipe makes about 1 quart.

Use this savory stock instead of chicken or meat broth. Make up a batch and freeze it to use as needed. This recipe makes about 1 quart.

1 teaspoon oil
1/2 cup chopped onions
1/4 cup chopped celery
1/4 cup chopped carrots
1/2 cup peeled, diced sweet potatoes
1/2 cup peeled, diced turnips or parsnips
2 cloves minced garlic
1 teaspoon dried thyme
1 bay leaf
1 quart water
1/2 teaspoon black pepper
1/4 cup minced fresh dill

Directions:
Heat a large pot or Dutch oven over medium-high heat. Add the oil and sauté the onions, celery and carrots until golden, about 5 minutes. Add the rest of the ingredients and bring to a boil. Lower heat to simmer and simmer for about 45 minutes. Drain, cool and refrigerate broth for up to one week or freeze up to 6 months.

Nutritional Information
Amount Per Serving
Calories205
Total Fat4.9g
Saturated Fat0.6g
Trans Fat0g
Cholesterol
Sodium112mg
Carbohydrates38.5g
Dietary Fibre6.2g
Sugars13.8g
Protein3.9g
Vitamin A9999.9iu (199%)
Vitamin C49.2mg (82%)
Calcium109mg (10%)
Iron1.3mg (7%)
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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