Winter Vegetable Broth

Name: Winter Vegetable Broth
Prep time: 15

4.2

4.2 out of 5 stars (based on 5 reviews)

15 min prep

6 servings

Carrot Icon for Number of Ingredients Size

14 ingredients

If you can turn lemons into lemonade, then you can transform your veggies that are no longer pretty enough to use on their own into a golden, hearty Winter Vegetable Broth. This way, they won’t...

2 medium carrots, quartered
1 medium onion, quartered
1 celery stalk, quartered
1 small fennel bulb, quartered
1 medium parsnip, quartered
8 cloves of garlic, peeled and left whole
2-inch piece of ginger, peeled
8 sprigs of parsley
½ teaspoon of peppercorns
2 cloves
1 dried bay leaf
½ teaspoon ground turmeric
Salt, to taste
2 quarts (8 cups) of water

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Nutrition Facts

Calories

2 cals

Carbohydrates

1 g

Sugar

0 g

Fiber

0 g

Sodium

52 mg

Directions

Combine all ingredients in a stockpot. Bring to a boil, then simmer for at least 2 hours.
Strain the broth, discarding or reusing the vegetables. Taste the broth for salt then serve as is, or use in other soups. Makes 5 cups.

Chef Tips

If throwing the soup veggies away goes against the grain, try pureeing them with some of the broth for a smooth vegetable soup. Filter out the whole spices and bay leaf before you start, and check for salt when you’re done.

Registered Dietitian Approved

Our recipes, articles, and videos are reviewed by our oncology-trained dietitians to ensure that each is backed with scientific evidence and follows the guidelines set by the Oncology Nutrition for Clinical Practice, 2nd Ed., published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics, and the American Institute for Cancer Research and the American Cancer Society