YIELDS ABOUT 6 CUPS • PREP TIME: 10 MINUTES • COOK TIME: 45 MINUTES
LOW-CARB • LOW-FAT/LOW-CHOLESTEROL • LOW-SODIUM • VEGAN
5-INGREDIENT, ONE-POT
Traditional vegetable and chicken broths are high in sodium. This flavorful and aromatic vegetable stock uses five simple, fresh ingredients to deliver a lot of flavor for any recipe that needs vegetable broth. The mushroom imparts a delicious, subtle umami note and the parsley brings balance to the entire stock. Since you are getting rid of the vegetables in the end, you can leave the skins on and chop the vegetables coarsely just to expose their surface area. This soup is a great staple to freeze and use as needed.
1 tablespoon avocado oil
1 large onion, coarsely chopped
2 large carrots, coarsely chopped
4 celery stalks with leaves, coarsely chopped
1 (8-ounce) package cremini mushrooms, halved
1 medium bunch parsley, coarsely chopped
½ teaspoon freshly ground black pepper
8 cups warm water
1
.
In a 5-quart pot, heat the oil over medium heat. Add the onion, carrots, and celery and sauté for 5 minutes until fragrant.
2
.
Add the mushrooms, parsley, pepper, and warm water to the soup and stir to combine well.
3
.
Cover and bring to a light boil. When bubbles begin to form,
lower the heat and simmer for 40 minutes. Strain the stock. Store in the refrigerator for up to 7 days or in the freezer for up to 3 months.
FLAVOR TIP:
Save your roots as you cook throughout the week—carrot tops, beet tops, onion skins—and freeze them in a freezer-safe zip-top bag. When you are ready to make a stock, add it to the mix for a delicious, complex flavor boost.
Per serving:
Calories: 40; Total fat: 2g; Saturated fat: <1g; Cholesterol: 0mg; Sodium: 26mg; Potassium: 232mg; Magnesium: 11mg; Carbohydrates: 4g; Sugars: 2g; Fiber: 1g; Protein: 1g; Added sugar: 0g; Vitamin K: 240mcg