Nutritional Info

Nutrition Facts

Serving Size 1 (292g)

Calories 387
Calories from Fat 92 (24%)
Amount Per Serving %DIV
Total Fat 10.2g 16%
Saturated Fat 2.9g 15%
Monounsaturated Fat 4.8g
Polyunsaturated Fat 2.6g
Trans Fat 0.0g
Cholesterol 151.9mg 51%
Sodium 715.1mg 31%
Potassium 1610.7mg 34%
Total Carbohydrate 17.6g 6%
Dietary Fiber 10.1g 40%
Sugars 2.7g
Protein 57.6g 115%

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Recipe Description
Vegetable broth can be frozen, but because of its delicate flavors, it's best if used within 4 months.
Prep time
20 min
Cook time
45 min
Ready In
1 hr 5 min


Serves Tool

Serves To:USMetric
3   ribs celery, with leaves
1   leek
1   summer squash
3   carrots
3 Clove(clv)  garlic, unpeeled and crushed
1 Bunch(bn)  parsley
2   yellow onions, unpeeled and quartered
4   peppercorns
2   bay leaves
1/2 Teaspoon(t)  kosher salt
1/4 Teaspoon(t)  thyme, dried
3 Quart(q)  water


Wash all the vegetables well, especially the leek. Cut the celery, leek, squash and carrots into chunks about 2 inches long. Put all the ingredients in a big pot with water. Bring to a boil, then reduce to a simmer. Skim off and discard any sediment that foams to the surface. Cover and cook for 40 minutes. Discard the vegetables. Strain the stock through a fine sieve or cheesecloth.

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Vegetable Broth
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