Vegetable Broth Recipe

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Ingredients:

Serving

500 g carrots, peeled and chopped
500 g onions, peeled and chopped
500 g leeks, peeled and chopped
500 g celery, chopped
pepper
1 bouquet garni
1 whole star anise
1 3/4 liters vegetable stock (strained )
1 cup carrot , julienned
1 cup leek , julienned
1 cup red capsicum , julienned
1 cup celery , julienned
salt & fresh ground pepper

Directions:

For the Stock:.
Combine all ingredients in large saucepan.
Cover with water and bring to the boil.
Reduce heat and simmer 90 minutes, then strain and discard solids.
For the Broth:.
Strain stock through a muslin lined sieve.
Blanch all julienned vegetables in a little of the vegetable stock until tender.
To serve, divide julienned vegetables amongst bowls and pour hot stock over. Season with salt and pepper.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	160.04 Kcal (670 kJ)
Calories from fat	0 Kcal
		% Daily Value*
Total Fat	0g	0%
Sodium	176.11mg	7%
Potassium	958.8mg	20%
Total Carbs	35.9g	12%
Sugars	15.29g	61%
Dietary Fiber	9.56g	38%
Protein	5.24g	10%
Vitamin C	26.9mg	45%
Vitamin A	1mg	35%
Iron	2mg	11%
Calcium	151.7mg	15%

Amount Per 100 g
Calories	37.59 Kcal (157 kJ)
Calories from fat	0 Kcal
		% Daily Value*
Total Fat	0g	0%
Sodium	41.36mg	7%
Potassium	225.19mg	20%
Total Carbs	8.43g	12%
Sugars	3.59g	61%
Dietary Fiber	2.25g	38%
Protein	1.23g	10%
Vitamin C	6.3mg	45%
Vitamin A	0.2mg	35%
Iron	0.5mg	11%
Calcium	35.6mg	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.

Tastes

salty
savory
bitter
sweet

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