Vegetable Broth
(0 votes)
(0 votes)
Health Score:
85 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr 10 min.
Preparation
Calories:
790
calories
Calories
Nutritional values
1 <none> contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 790 cal. | (38 %) | ||
| Protein | 11 g | (11 %) | ||
| Fat | 52 g | (45 %) | ||
| Carbohydrates | 26 g | (17 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 18.8 g | (63 %) |
more nutritional values
| Vitamin A | 2.4 mg | (300 %) | ||
| Vitamin D | 0.7 μg | (4 %) | ||
| Vitamin E | 4.1 mg | (34 %) | ||
| Vitamin K | 219.2 μg | (365 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 6.3 mg | (53 %) | ||
| Vitamin B₆ | 1.4 mg | (100 %) | ||
| Folate | 439 μg | (146 %) | ||
| Pantothenic acid | 1.9 mg | (32 %) | ||
| Biotin | 16.3 μg | (36 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 94 mg | (99 %) | ||
| Potassium | 2,309 mg | (58 %) | ||
| Calcium | 381 mg | (38 %) | ||
| Magnesium | 114 mg | (38 %) | ||
| Iron | 5.4 mg | (36 %) | ||
| Iodine | 58 μg | (29 %) | ||
| Zinc | 3 mg | (38 %) | ||
| Saturated fatty acids | 32.7 g | |||
| Uric acid | 275 mg | |||
| Cholesterol | 133 mg | |||
| Complete sugar | 23 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Preparation steps
1.
Rinse the celery, onion, leek, scallions and carrot. Cut into small pieces.
2.
In a large saucepan, heat the butter. Add the diced vegetables and saute.
3.
Season the vegetables lightly with salt and pepper. Add the bay leaf. Pour in the white wine.
4.
Pour in 2 liters (approximately 8.5 cups) of water. Bring to a boil.
5.
Cook over low heat. Skim the foam off the top occasionally.
6.
After about 45 minutes, add the lovage. After 2 minutes, pour the broth through a sieve (made of a fine cloth).
7.
Remove the vegetables with a spoon.
8.
Cool the broth and freeze in portions, if desired.
9.
delete this step.
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