Jessica in the Kitchen · by Jessica Hylton★ 5.0 (7)
Vegetable Broth
NUTRITION · PER SERVING75M COOK
CAL 13%·PRO 26%
CARBS 54G80% OF CAL
18G FIBER18G OTHER17G TOTAL SUGAR
FAT 3G11% OF CAL
1G SAT3G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A homemade vegetable stock made from scraps and aromatics, simmered for depth of flavor. Use it as a base for soups, grains, and sauces.
componentamericandairy freeveganvegetarian
View the full recipe on Jessica in the Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 3- 3 stalks celery (chopped)
- 2-3 medium carrots (chopped)
- 1 to 2 red onions (or leeks or shallots, or all if you have)
- 3 to 5 cloves garlic (you can lessen, I love adding garlic)
- Few sprigs thyme
- A big handful parsley
- 2-3 cups of frozen veggie scraps (this is in addition to the above vegetables)
- 10-12 cups filtered water
- Mushrooms
- Bell peppers
- 1/2 teaspoon salt
- 10 peppercorns
- 1 chili pepper or scotch bonnet pepper (helps to deepen flavours)
- 1/4 cup liquid aminos (or coconut aminos or low sodium soy sauce)
At a glance
PER SERVING · TIME 75M
CAL 13%·PRO 26%
CARBS 54G80% OF CAL
18G FIBER18G OTHER17G TOTAL SUGAR
FAT 3G11% OF CAL
1G SAT3G 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
- 5m
- Cook
- 1h 10m
- Sodium
- 2473mg
- Total sugar
- 17g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1572mg
- Calcium
- 194mg
- Iron
- 5mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 2473MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.