Skip to content

Broth

From Great Gluten-Free Vegan Eats.

Source and licence

From Great Gluten-Free Vegan Eats, printed page 6, digitised by the Internet Archive: https://archive.org/details/GreatGlutenFreeVeganEats

Read the original not stated by archive.org

What was changed: Read by machine from the book's scanned text into ingredients and method. The title's capitals were tidied; spelling and scanning errors are left as they are.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Create an image with FoodStudio Made by our AI generator from your own prepaid SecondMem credits. We keep no picture from the source.

Ingredients

Method

  1. This simple vegetable broth packs such a great amount of flavor you’ll never miss the animal-product-laden versions.
  2. It’s perfect for freezing in ice cube trays and conveniently using when needed to add a little burst of flavor to stews, sautes, and sauces.
  3. Or freeze an entire freezer bag full of broth to have soup stock on hand.
  4. • • • • Yield: 12 servings, 1 cup (235 ml) each * • • • • 1 Vidalia onion, or about 1 cup (160 g) chopped 1 bunch celery, or about 3 to 4 cups (300 to 400 g) chopped 5 carrots, or about 2 cups (260 g) peeled and chopped 5 or 6 medium-size kale leaves 2 fresh tomatoes 2 cloves garlic, minced (optional) 12 cups (2.9 L) water Salt to taste Wash the vegetables and trim away any tough or damaged parts.
  5. Parts such as kale stems and celery leaves are great to use, so don’t toss those!
  6. Chop the vegetables roughly and place in a stockpot.
  7. Add the water and cook over medium-low heat until the veggies are very soft, about 25 to 30 minutes.
  8. Let cool until easy to handle.
  9. Strain vegetables through cheesecloth into a large bowl or container.
  10. Squeeze the cheesecloth tightly to ensure no broth goes to waste and then discard the cooked veggies.
  11. Add salt to taste.
  12. Store in an airtight container in the fridge for up to 3 days or freeze for later use in a freezer-safe container or bag.
  13. Feel free to use whatever vegetables you have on hand.
  14. This recipe is Per SERVING: 30 CALORIES;
  15. 0 G FAT;
  16. 3 G PROTEIN;
  17. 0 G CARBOHYDRATE;
  18. 0 G