Onion and Garlic Broth -- Reprinted with permissions from Vegan Soups and Hearty Stews for all Seasons
Makes about 6 cups

This broth may be used as an extra-flavorful soup stock or as an alternative, with a little extra kick, to a basic vegetable stock.

It's also a soothing remedy for the common cold!

• 1 tablespoon olive oil
• 1 large onion, chopped, or 2 medium leeks, white parts only, chopped and well rinsed
• 4 to 6 cloves garlic, minced
• 1/4 cup dry red wine
• 6 cups water

Heat the oil in a 2-quart saucepan or small soup pot. Add the onion or leeks and sauté over medium heat until golden.

Add the garlic and continue to sauté until the onion or leeks brown lightly. Add the wine and water. Bring to a simmer, then cover and simmer gently over low heat for 30 to 40 minutes. You may leave the onions and garlic in if you wish, or strain the stock through a fine strainer. Discard the solids or puree them and add to soup for a thicker consistency.

Per cup:

Calories: 42 Total fat: 2 g Protein: 1 g Fiber: 1 g

Carbohydrate: 4 g Cholesterol: 0 mg Sodium: 9 mg

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