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It’s fairly easy to make your own low-sodium vegetable broth. Feel free to vary the amount and type of vegetables to get a flavor you like. Potato peels can be included if you have any, as can a sweet potato or mushrooms. I picked the ones I used for a combination of flavor and low cost. Strongly flavored vegetables such as tomatoes and cabbage can overwhelm the others, so use them sparingly unless you are after a broth that is primarily tomato- or cabbage-flavored. You can use a strainer like the ones sold to cook pasta to simplify the straining. The nutritional values are probably a little high since I don’t have any way to separate out the discarded vegetable solids.

 

INGREDIENTS:

  • 2 quarts (1.9 L) water
  • ¾ cup (75 g) sliced celery
  • 1½ cups (195 g) sliced carrot
  • 1 onion, quartered
  • 2 turnips, quartered
  • 1 cup (30 g) tightly packed spinach leaves
  • 2 leeks, sliced
  • 1 tablespoon (5 g) peppercorns
  • 1 bay leaf
  • ½ cup (30 g) fresh parsley

 

PREPARATIONS:

  1. Combine all the ingredients in a slow cooker.
  2. Cook on low for 6 to 8 hours.
  3. Strain the broth to remove the vegetable solids.
  4. Use the vegetable broth as needed or freeze it for later use.

 

SPECIAL INSTRUCTIONS:

  • Adjust the vegetable quantities and types according to your preference.
  • Be cautious with strongly flavored vegetables like tomatoes and cabbage.
  • Use a pasta strainer or a similar tool to simplify the straining process.

 

NUTRITIONAL INFORMATION PER SERVING:

  • 509 g water
  • 73 calories (5% from fat, 12% from protein, 83% from carbs)
  • 2 g protein
  • 0 g total fat
  • 0 g saturated fat
  • 0 g monounsaturated fat
  • 0 g polyunsaturated fat
  • 16 g carbs
  • 4 g fiber
  • 7 g sugar
  • 66 mg phosphorus
  • 100 mg calcium
  • 2 mg iron
  • 131 mg sodium
  • 526 mg potassium
  • 7015 IU vitamin A
  • 0 mg ATE vitamin E
  • 30 mg vitamin C
  • 0 mg cholesterol

 

Yield: 6 servings

 

The vegetables and seasonings are simmered in water for a period of time, allowing the flavors to infuse into the liquid. The gentle heat extracts the essence of the vegetables, resulting in a flavorful and aromatic broth. Straining the broth at the end removes the solids, leaving a clear and delicious liquid.

Vegetable broth serves as a fundamental ingredient in vegetarian and vegan cooking. It adds depth and richness to soups, stews, and sauces, providing a savory base for a wide range of dishes. It can be used in recipes such as vegetable soup, lentil stew, or as a substitute for meat-based broth in various recipes.

In addition to being a cooking ingredient, vegetable broth can also be enjoyed as a light and nourishing beverage on its own. Sipping a warm cup of vegetable broth can be comforting, especially during cold weather or as a light option for those seeking a flavorful drink.

Homemade vegetable broth allows for customization and control over the flavors and sodium content. By making your own, you can choose the vegetables and seasonings to suit your taste preferences and dietary needs. Additionally, opting for low-sodium versions or reducing the amount of added salt ensures a healthier option.

Vegetable broth offers a delicious and versatile alternative to meat-based broths. Its savory and aromatic qualities make it an excellent choice for vegetarian and vegan cooking, adding depth and flavor to a variety of dishes. Whether used as a base for soups, stews, or enjoyed on its own, vegetable broth is a valuable ingredient in creating flavorful and nourishing meals.

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