Microwave Vegetable Broth
Recipe: #2848
November 20, 2011
Categories: Carrot, Fat Free, Gluten-Free, Kosher Low Cholesterol, Low Fat, No Eggs, Non-Dairy, Vegan, Vegetarian, Turnips, more
"I got this from an old microwave cookbook my Mom had stashed away. Feel free to change up the vegetables using what you have on hand or whatever is in season."
Original is 6 servings
Ingredients
Nutritional
- Serving Size: 1 (516.4 g)
- Calories 164
- Total Fat - 5.7 g
- Saturated Fat - 0.9 g
- Cholesterol - 0 mg
- Sodium - 97.6 mg
- Total Carbohydrate - 27.8 g
- Dietary Fiber - 9.1 g
- Sugars - 7.9 g
- Protein - 4.8 g
- Calcium - 210.8 mg
- Iron - 5.3 mg
- Vitamin C - 111.9 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
In a 5 quart microwaveable casserole, combine the oil with the onions and microwave on high for 3 minutes.
Step 2
Add the remaining ingredients, except salt and stir.
Step 3
Cover tightly with vented plastic wrap.
Step 4
Microwave on high, for 10 to 12 minutes, until boiling.
Step 5
Stir and partially re-cover.
Step 6
Microwave on medium for 30 to 40 minutes to develop flavour.
Step 7
Let stand covered for 10 minutes; cool slightly.
Step 8
Strain the stock into a bowl, gently pressing the liquid out of the vegetables with the back of a spoon.
Step 9
Let cool and salt to taste.
Step 10
Store in a covered container.
Tips
No special items needed.
1 Reviews
You'll Also Love
