Vegetable Broth Recipe

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Ingredients:

Serving

2 medium carrots, quartered
2 leeks, trimmed and chopped
1 large onion, quartered
1/4 head green cabbage, cored and chopped
4 garlic cloves
1 bunch fresh parsley
4 sprigs fresh thyme
1 cup dried porcini mushrooms
4 quarts water
1 cup dry white wine
1 tbsp black peppercorns
salt (optional)

Directions:

Combine the carrots, leeks, onoin, cabbage, garlic, parsley, thyme and mushrooms in a large soup pot or saucepan. Add the water. Cover, bring to a boil, reduce the heat, and simmer for 30 minutes.
Add the wine and peppercorns and continue to simmer, covered, for 10 minutes. Strain into a clean pot and discard all the solids.
Season to taste with salt, if using. Use immediately or cool, then cover and refrigerate. The broth will keep for 5 days in the fridge or 4 to 5 months in the freezer.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	339.4 Kcal (1421 kJ)
Calories from fat	86.1 Kcal
		% Daily Value*
Total Fat	9.57g	15%
Cholesterol	0.44mg	0%
Sodium	26.97mg	1%
Potassium	103.99mg	2%
Total Carbs	43.36g	14%
Sugars	1.92g	8%
Dietary Fiber	5.66g	23%
Protein	16.4g	33%
Vitamin C	8.6mg	14%
Vitamin A	0.1mg	3%
Iron	0.3mg	1%
Calcium	46.4mg	5%

Amount Per 100 g
Calories	102.63 Kcal (430 kJ)
Calories from fat	26.04 Kcal
		% Daily Value*
Total Fat	2.89g	15%
Cholesterol	0.13mg	0%
Sodium	8.15mg	1%
Potassium	31.44mg	2%
Total Carbs	13.11g	14%
Sugars	0.58g	8%
Dietary Fiber	1.71g	23%
Protein	4.96g	33%
Vitamin C	2.6mg	14%
Iron	0.1mg	1%
Calcium	14mg	5%

* 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.

Tastes

salty
savory
bitter
sweet

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Recipe Tags

Weightwatchers Points

6.8

Points
8

PointsPlus

Good Points

low fat,
saturated fat free,
very low sodium,
cholesterol free

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