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    You are at:Home»Dairy-Free Recipes»Sarah's Recipes»Onion and Garlic Vegetable Broth

    Onion and Garlic Vegetable Broth

    0
    By Sarah Hatfield on February 20, 2009 Sarah's Recipes, Soup

    I had the chance to try Nava Atlas’ Vegan Soups and Hearty Stews for all Seasons this week. It is arranged by season, which is my favorite type of cookbook. It has a lot of creative recipes, like Puree of Spring Greens–the perfect way to use up your Spring CSA surplus. Of course I will be using real chicken, clams, sausage, etc. when I cook from this book because we are not vegan. But we do cook dairy free, so this is a great addition to our cookbook shelf (shelves).

    I made the Onion and Garlic Broth, which I am really excited about because:

    • it is quick and easy
    • it is a flavorful addition to soups or risottos, etc.
    • I always have the ingredients in my house

    I used the broth in Barbara Kingsolver’s Vegetarian Chili, and it added a nice depth of flavor.

    Special Diet Notes: Onion and Garlic Vegetable Broth

    By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, nut-free, peanut-free, soy-free, plant-based, vegan, vegetarian, and top food allergy-friendly.

    Onion and Garlic Vegetable Broth
     
    Print
    Prep time
    15 mins
    Cook time
    30 mins
    Total time
    45 mins
     
    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!
    Author: Alisa Fleming
    Serves: 6 cups
    Ingredients
    • 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
    • ¼ cup dry red wine
    • 6 cups water
    Instructions
    1. Heat the oil in a 2-quart saucepan or small soup pot. Add the onion or leeks and sauté over medium heat until golden.
    2. Add the garlic and continue to sauté until the onion or leeks brown lightly.
    3. Add the wine and water.
    4. Bring to a simmer, then cover and simmer gently over low heat for 30 to 40 minutes.
    5. 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.
    Notes
    Reprinted with permissions from Vegan Soups and Hearty Stews for all Seasons

    Per cup:
    Calories: 42 Total fat: 2 g Protein: 1 g Fiber: 1 g
    Carbohydrate: 4 g Cholesterol: 0 mg Sodium: 9 mg
    Nutrition Information
    Calories: 42 Fat: 2g
    3.2.2704
    Sarah Hatfield

      Sarah is the Associate Editor for Go Dairy Free. Her previous experience includes work as a copy editor at Thoroughbred Times magazine, a content writer at Travelago.com, and an intern at Mister Rogers’ Neighborhood. Sarah was a 'mom blogger' for many years but now mostly hangs out on Go Dairy Free and Instagram.

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