SUMMER DREAMING VEGETABLE BROTH
I created this recipe to give myself a taste of summer in the middle of winter. This flavorful broth can be used for soups, risotto or pasta (or whatever you can dream up!)
Provided by Mama Cee Jay
Categories Stocks
Time 40m
Yield 1 gallon
Number Of Ingredients 10
Steps:
- Place all ingredients in large stockpot, cover with cold water and bring to a boil. Reduce heat and simmer for 20- 30 minutes or until flavors are sufficiently mingled. Taste and adjust seasonings if you like.
- Strain first through a colander, then use cheesecloth to capture little bits. Use as desired in any other recipe calling for broth. Enjoy!
Nutrition Facts : Calories 255.7, Fat 1.5, SaturatedFat 0.2, Sodium 7200.8, Carbohydrate 65.6, Fiber 15.1, Sugar 18.1, Protein 7.8
VEGETABLE BROTH
The flavor of celery and mushrooms comes through in this homemade vegetable broth. Can be used as a substitution for chicken broth.
Provided by Taste of Home
Categories Lunch
Time 2h30m
Yield 5-1/2 cups.
Number Of Ingredients 13
Steps:
- Heat oil in a stockpot over medium heat until hot. Add onions, celery and garlic. Cook and stir 5 minutes or until tender. Add leeks and carrots; cook and stir 5 minutes. Add water, mushrooms, parsley, thyme, salt, peppercorns and bay leaf; bring to a boil. Reduce heat; simmer, uncovered, 1 hour. , Remove from heat. Strain through a cheesecloth-lined colander; discard vegetables. If using immediately, skim fat. Or, refrigerate 8 hours or overnight; remove fat from surface. Broth can be covered and refrigerated up to 3 days or frozen up to 6 months.
Nutrition Facts : Calories 148 calories, Fat 6g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 521mg sodium, Carbohydrate 22g carbohydrate (9g sugars, Fiber 5g fiber), Protein 4g protein.
VEGETABLE BROTH
This is an excellent vegetable stock - freeze what you don't use for next time. Another great recipe from Dr. Andrew Weil news letter.
Provided by Miss Annie in Indy
Categories Stocks
Time 1h30m
Yield 24 serving(s)
Number Of Ingredients 10
Steps:
- Heat the olive oil over medium heat in a large pot.
- Add the vegetables and stir-fry to brown lightly.
- Add the marjoram, thyme, bay leaves, and cold water.
- Bring the pot to a boil, reduce the heat, cover, and simmer for one hour.
- Strain the stock through a fine sieve or a cheesecloth-lined colander.
- Press or squeeze the vegetables to extract their liquid.
- Discard the vegetables.
Nutrition Facts : Calories 25.6, Fat 0.7, SaturatedFat 0.1, Sodium 23.5, Carbohydrate 4.8, Fiber 1, Sugar 2, Protein 0.5
BASIC VEGETABLE BROTH
Provided by Molly O'Neill
Categories soups and stews, appetizer
Time 3h
Yield Two and a half quarts
Number Of Ingredients 12
Steps:
- Put all of the ingredients in a large pot and cover them with 6 quarts of cold water. Bring to a boil, lower the heat and simmer gently, until it reduces to 2 1/2 quarts, about 2 to 3 hours. Strain through a sieve lined with cheesecloth.
Nutrition Facts : @context http, Calories 19, UnsaturatedFat 0 grams, Carbohydrate 4 grams, Fat 0 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 0 grams, Sodium 39 milligrams, Sugar 2 grams
WORLD'S GREATEST VEGETABLE BROTH
This makes a broth that is slightly thick with a rich color and full flavor. The broth can be frozen in one or one and a half cup blocks for later use. This recipe also leaves you with a bowl full of delicious cooked vegetables, I love to snack on them cold.
Provided by Tom West
Categories Soups, Stews and Chili Recipes Broth and Stock Recipes
Yield 8
Number Of Ingredients 13
Steps:
- Preheat oven to 450 degrees F (230 degrees C).
- Remove leaves and tender inner parts of celery and set aside.
- Toss onions, carrots, tomatoes, bell peppers and turnips with olive oil. Place vegetables in a roasting pan and place them in the 450 degrees F (230 degrees C) oven. Stir the vegetable every 15 minutes. Cook until all of the vegetables have browned and the onions start to caramelize, this will take over one hour.
- Put the browned vegetables, celery, garlic, cloves, bay leaf, pepper corns, Italian parsley and water into a large stock pot. Bring to a full boil. Reduce heat to simmer. Cook uncovered until liquid is reduced by half.
- Pour the broth through a colander, catching the broth in a large bowl or pot. The liquid caught in the bowl or pot is your vegetable broth it can be used immediately or stored for later use. Although the vegetables are no longer necessary for your broth they are delicious to eat hot or cold, don't waste them!
Nutrition Facts : Calories 133.3 calories, Carbohydrate 23.3 g, Fat 4 g, Fiber 6.6 g, Protein 3.5 g, SaturatedFat 0.6 g, Sodium 131.5 mg, Sugar 11.2 g
More about "summer dreaming vegetable broth recipes"
25 BEST RECIPES WITH VEGETABLE BROTH - INSANELY GOOD
From insanelygoodrecipes.com
5/5 (1)Published Jun 27, 2022Category Recipe Roundup
- Cozy Autumn Wild Rice Soup. This creamy, brothy soup is earthy, savory, and so good. It’s the perfect comforting meal on a cool fall or winter’s night.
- Mediterranean White Bean Soup. This nutrient- and protein-packed vegan soup is a culinary masterpiece. It’s quick and easy to make and delightfully herby.
- Vegetable Pot Pie. Is anything more heartwarming than hot pot pie straight from the oven? If so, I haven’t found it yet. The buttery, melt-in-your-mouth crust.
- Lemon Chickpea Orzo Soup. Looking for something brighter and zestier? Try lemon chickpea orzo soup. It’s still delicious, nutritious, and filling. However, it has a lighter, zingier taste.
- Sweet Potato Soup. I adore the way this soup looks. It sounds like I’m being hyperbolic or overly dramatic, but I’m not. Just look at the rich, vibrant color.
30 BEST SUMMER VEGETABLE RECIPES - INSANELY GOOD RECIPES
From insanelygoodrecipes.com
5/5 (2)Published Aug 2, 2021Category Recipe Roundup
- Roasted Summer Vegetables. One of the best and easiest ways to cook summer veggies is to roast them. Roasting adds a lovely char and a hint of smokiness.
- Summer Vegetable Salad. I may not be a salad person, but this summer vegetable salad is an exception to my rule. The medley of grilled vegetables, golden corn, and feta cheese is phenomenal as it is.
- Summer Vegetable Stew. Loaded with potatoes, carrots, zucchini, tomatoes, chicken, and a creamy broth, this summer vegetable stew is as rich and hearty as can be.
- Summer Vegetable Pesto Pasta. The color of this pasta alone already tells you it’s delicious. The pesto sauce is a mix of basil, olive oil, hemp seeds, nutritional yeast, and garlic.
- Mexican Corn Salad. Mexican corn salad, or esquites, is similar to elote, but it’s off the cob, not on. It’s just as delicious, but a lot easier to eat.
HOW TO MAKE VEGETABLE BROTH | MINIMALIST BAKER RECIPES
From minimalistbaker.com
5/5 (133)Total Time 1 hr 10 minsCategory SoupCalories 42 per serving
- Heat a large pot over medium heat. Once hot, add oil (or water), onion, garlic, carrots, and celery. Add 1/2 tsp each sea salt and black pepper (amount as recipe is written // adjust if altering batch size) and stir to coat. Sauté for about 5 minutes or until softened and slightly browned, stirring frequently.
- Add water, greens, parsley, thyme, rosemary, bay leaves, and another 1/2 tsp sea salt and black pepper (amount as recipe is written // adjust if altering batch size) and increase heat to medium high until the mixture comes to a boil. Once boiling, reduce heat to a simmer and add nutritional yeast and tomato paste (add less of both for less intense flavor, or more for bigger more robust flavor!). Stir to combine and loosely cover (with the lid cracked).
- Continue cooking for at least 30 minutes, preferably 45 minutes to 1 hour. The flavor will deepen the longer it cooks.
- Near the end of cooking, taste and adjust flavor as needed, adding more herbs for herby/earthy flavor, salt for saltiness, pepper for a little spice, or tomato paste or nutritional yeast for "umami" and depth of flavor. In total, I added about 2 tsp sea salt and black pepper (amount as recipe is written // adjust if altering batch size) and all of the suggested amount of nutritional yeast and tomato paste (both of which add depth of flavor and make the broth rich).
ULTRA SATISFYING HOMEMADE VEGETABLE BROTH - INSPIRED TASTE
From inspiredtaste.net
5/5 (12)Total Time 1 hr 45 minsCategory SoupCalories 70 per serving
SUPER-SIMPLE VEGETABLE BROTH - EATINGWELL
From eatingwell.com
31 VEGETARIAN RECIPES TO MAKE WITH VEGETABLE BROTH - TASTE OF …
From tasteofhome.com
25+ VEGETABLE SIDE DISH RECIPES FOR SUMMER - EATINGWELL
From eatingwell.com
SUMMER VEGETABLE BROTH - WAITROSE & PARTNERS
From waitrose.com
BASIC VEGETABLE BROTH RECIPE - THE SPRUCE EATS
From thespruceeats.com
RICH AND FLAVORFUL – HOMEMADE VEGETABLE BROTH RECIPE
From myhumblekitchen.com
EASY HOMEMADE VEGETABLE BROTH (READY IN 45 MINUTES)
From primaverakitchen.com
EASY VEGETABLE BROTH RECIPE – A COUPLE COOKS
From acouplecooks.com
BROTH RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
10 BEST RECIPES WITH VEGETABLE BROTH (PERFECT FOR …
From blog.kettleandfire.com
25+ VEGGIE-PACKED SUMMER DINNER RECIPES - EATINGWELL
From eatingwell.com
SIMPLE VEGETABLE BROTH RECIPE - BBC FOOD
From bbc.co.uk
EASY HOMEMADE VEGETABLE BROTH RECIPE - WOMEN'S HEALTH
From womenshealthmag.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#60-minutes-or-less #time-to-make #course #main-ingredient #preparation #occasion #soups-stews #vegetables #easy #beginner-cook #summer #vegan #vegetarian #stocks #dietary #seasonal #inexpensive #3-steps-or-less
You'll also love