Onion and Garlic Vegetable Broth

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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
 
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:
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

About Author

Sarah is the Associate Editor for Go Dairy Free. She also shares food and daily dilemmas as a milk allergy mom via her blog, No Whey, Mama. Sarah’s 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.

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