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Quick Vegetable Broth

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    Source: www.cookingindex.comReport recipe

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    Nutrition Info . . .

    NutrientsLipids, Cellulose
    VitaminsA, B3, B9, C, P
    MineralsNatrium, Silicon, Potassium, Sulfur, Cobalt

    Ingredients Jump to Instructions ↓

    1. 1 tablespoon 15ml Vegetable oil

    2. 1 tablespoon 15ml Onion - chopped fine (large)

    3. 1 Leek, white part only - chopped fine

    4. 4 Celery ribs - chopped fine

    5. 2 Carrots - chopped fine

    6. 1 Parsnip - chopped fine

    7. 4 sections Dill

    8. 4 sections Parsley

    9. 1 Bay leaf

    10. Juice and zest of 1/2 lemon

    11. 1/2 teaspoon 2 1/2ml Salt

    12. 6 Peppercorns

    13. 9 cups 2133ml Boiling water

    14. 2 tablespoons 30ml Tomato paste

    Instructions Jump to Ingredients ↑

    1. In large pot, heat oil. Saute onion, leek, celery, carrots and parsnip five minutes to soften. Add dill, parsley, bay leaf, lemon juice and zest, salt, peppercorns and water. Stir in tomato paste to dissolve. Return to a boil. Simmer 20 minutes; strain.

    2. This recipe yields 2 quarts.

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