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!
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
- 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.
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
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
