Directions:
- Using a food processor, chop all vegetables into small pieces.
- Melt butter in a large stockpot.
- Add curry powder, stir to combine.
- Add chopped veggies to stock pot, stirring to coat.
- Cook for 30 min, stirring often to prevent burning or sticking.
- Add chicken stock and wine, bring to a boil, then simmer, uncovered for 45 minute.
- Strain the broth through a sieve set over a large heatproof bowl.
- Squeeze the veggies (Carefully! Do not get burned!) to get all of the yummy juices.
- Discard the veggies.
- The broth may be refrigerated for up to a week, or frozen for up to a month.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 547.53 Kcal (2292 kJ) | ||
| Calories from fat | 154.65 Kcal | ||
| % Daily Value* | |||
| Total Fat | 17.18g | 26% | |
|---|---|---|---|
| Cholesterol | 44.93mg | 15% | |
| Sodium | 858.55mg | 36% | |
| Potassium | 2420.66mg | 52% | |
| Total Carbs | 55.27g | 18% | |
| Sugars | 27.24g | 109% | |
| Dietary Fiber | 11.58g | 46% | |
| Protein | 28.05g | 56% | |
| Vitamin C | 20.5mg | 34% | |
| Vitamin A | 1.3mg | 43% | |
| Iron | 5.3mg | 29% | |
| Calcium | 150.7mg | 15% | |
| Amount Per 100 g | |||
| Calories | 45.38 Kcal (190 kJ) | ||
| Calories from fat | 12.82 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.42g | 26% | |
|---|---|---|---|
| Cholesterol | 3.72mg | 15% | |
| Sodium | 71.16mg | 36% | |
| Potassium | 200.64mg | 52% | |
| Total Carbs | 4.58g | 18% | |
| Sugars | 2.26g | 109% | |
| Dietary Fiber | 0.96g | 46% | |
| Protein | 2.32g | 56% | |
| Vitamin C | 1.7mg | 34% | |
| Vitamin A | 0.1mg | 43% | |
| Iron | 0.4mg | 29% | |
| Calcium | 12.5mg | 15% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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