Vegetable Broth Recipe

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Ingredients:

Serving

8 cups water
3/4 cup chopped onion
1/2 cup chopped carrot
1/2 cup chopped celery
1/2 cup chopped zucchini
1/2 cup chopped cabbage
1/2 cup chopped turnips
1/2 cup chopped mushrooms
1 bunch fresh flat-leaf parsley
1/2 cup mixed chopped fresh herbs such as basil , tarragon , and chives

Directions:

Put all ingredients in a 4-quart heavy saucepan and bring to a boil over moderately high heat. Boil, uncovered, 20 minutes, then pour through a large fine-mesh sieve into a large bowl, pressing hard on and then discarding solids.
Cooks' note: Broth can be made ahead and cooled completely, uncovered, then chilled, covered, 1 week or frozen in an airtight container up to 3 months.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	124.07 Kcal (519 kJ)
Calories from fat	108 Kcal
		% Daily Value*
Total Fat	12g	18%
Sodium	250.75mg	10%
Potassium	228.49mg	5%
Total Carbs	8.99g	3%
Sugars	2.28g	9%
Dietary Fiber	1.59g	6%
Protein	1.34g	3%
Vitamin C	38.3mg	64%
Vitamin A	0.1mg	4%
Iron	0.3mg	1%
Calcium	53.8mg	5%

Amount Per 100 g
Calories	29.61 Kcal (124 kJ)
Calories from fat	25.77 Kcal
		% Daily Value*
Total Fat	2.86g	18%
Sodium	59.84mg	10%
Potassium	54.53mg	5%
Total Carbs	2.15g	3%
Sugars	0.54g	9%
Dietary Fiber	0.38g	6%
Protein	0.32g	3%
Vitamin C	9.2mg	64%
Iron	0.1mg	1%
Calcium	12.9mg	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

3.2

Points
4

PointsPlus

Good Points

low calorie,
low fat,
saturated fat free,
low sodium,
cholesterol free

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