Vegetarian Broth
Ingredients
- 1 large tomato, cut in half ⓘ
- 1 medium-size onion, cut in half ⓘ
- 1 tablespoon vegetable oil
- 2 medium-size carrots, peeled and cut in 1/2-inch pieces ⓘ
- 13 cup celery leaves ⓘ
- 1 1/2 ounces mushrooms, cut in 1/2-inch pieces ⓘ
- 1 ounce parsley stems ⓘ
- 3 medium-size garlic cloves, smashed, peeled and chopped ⓘ
- 2 ounces cabbage, cut in 1/2-inch slices (optional) ⓘ
- 1 bay leaf ⓘ
- Pinch dried thyme ⓘ
- Pinch dried oregano ⓘ
- 6 cups water ⓘ
- 1 1/2 teaspoons kosher salt ⓘ
Instructions
- Preheat regular oven to 500 degrees.
- Coat tomato and onion halves with oil and place in small roasting pan.
- Cook for about 30 minutes, gently shaking the pan and turning the vegetables from time to time.
- Place tomato, onion and remaining ingredients except salt in a 5-quart casserole with a tight lid.
- Cook, covered, at 100 percent power in a high-power oven for 30 minutes.
- Remove from oven and uncover.
- Strain through a fine sieve and add salt.
Nutrition & Diet Analysis (per serving)
546
kcal
27% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).