Onion and Garlic Vegetable Broth


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
Prep time
Cook time
Total time
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!
Serves: 6 cups
  • 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
  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.
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

About Author

Alisa is the founder of GoDairyFree.org, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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