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.
- 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
- 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
