iFoodReal · by Olena Osipov★ 5.0 (3)
How to Make Vegetable Broth
NUTRITION · PER SERVING80M COOK
CAL 2%·PRO 1%
CARBS 4G42% OF CAL
1G FIBER0G ADDED2G INTRINSIC1G OTHER2G TOTAL SUGAR
FAT 2G56% OF CAL
0G SAT2G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A homemade vegetable broth made from aromatics and vegetable scraps. Used as a building block for soups, stews, and sauces.
componentamerican🍲 stockpot🔥 ovendairy freegluten freeveganvegetarian
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Nutrition & ingredients
Ingredients
serves 12- 1 medium onion (coarsely chopped)
- 3 medium carrots (coarsely chopped)
- 3 large celery ribs (coarsely chopped)
- 1 head of garlic (cut in half)
- 3 cups veggie scraps (or more veggies of choice)
- Fresh herbs (optional)
- 4 bay leaves
- 16 cups cold water
- 2 tablespoons olive oil (extra virgin)
- 2 teaspoons salt
- 1 teaspoon ground black pepper
At a glance
PER SERVING · TIME 80M
CAL 2%·PRO 1%
CARBS 4G42% OF CAL
1G FIBER0G ADDED2G INTRINSIC1G OTHER2G TOTAL SUGAR
FAT 2G56% OF CAL
0G SAT2G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 1h 10m
- Sodium
- 423mg
- Total sugar
- 2g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 137mg
- Calcium
- 52mg
- Iron
- 0.16mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 423MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.