SCOTT'S VEGETABLE BROTH WITH VERY LOW SODIUM
This vegan broth by trained chef Scott Domery is the tasty base for many no-salt, or lowest-sodium recipes in Don Gazzaniga's "The No-Salt, Lowest-Sodium Cookbook". It can be used in place of water in many recipes to add more flavor while holding the line on calories and salt.
Provided by KateL
Categories Clear Soup
Time 9h10m
Yield 8 cups, 8 serving(s)
Number Of Ingredients 10
Steps:
- Place all the ingredients into a stockpot and simmer, partially covered, for 8 hours or overnight. Stir occasionally.
- Skim off any scum that appears. Cook it this way for 45 minutes. (If using a crockpot, cook on LOW for 8-12 hours and skim scum when done.).
- Remove the ingredients from the pot and strain the stock through cheesecloth or a cheesecloth-lined vegetable strainer or sieve. Throw out the solids.
- Simmer the strained stock until it reduces to about 8 cups.
- If making ahead, let cool and store in 2-cup freezer containers to approximate the volume of one can of soup.
Nutrition Facts : Calories 37.1, Fat 0.2, Sodium 36.8, Carbohydrate 8.7, Fiber 2.2, Sugar 4.2, Protein 1.2
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[email protected]I love this vegetable broth! It's so easy to make and it tastes amazing. I've used it in so many different dishes and it always turns out great. I highly recommend this recipe to anyone looking for a delicious and healthy vegetable broth.
Shopon Hawlader
[email protected]This vegetable broth is a great pantry staple. It's so easy to make and it's always handy to have on hand. I use it in soups, stews, and even as a base for rice and pasta dishes. It's a great way to add flavor and nutrition to your meals.
alaa zaiter
[email protected]I'm not a huge fan of vegetable broth, but this recipe is really good. It's flavorful and has a nice depth of flavor. I've used it in soups, stews, and even as a base for a vegetarian gravy. It's always a hit.
Juanita Venter
[email protected]This broth is a great way to use up leftover vegetables. I always have a bag of vegetable scraps in my freezer and I just throw them in the pot when I'm making this broth. It's a great way to reduce waste and get a delicious broth at the same time.
Nevaeh Fontaine
[email protected]I've made this vegetable broth several times now and it's always a hit. My family loves the flavor and I love that it's so low in sodium. It's a great way to get more vegetables into our diet.
Darlington Armstrong
[email protected]This is my new go-to vegetable broth recipe. It's so flavorful and versatile. I've used it in soups, stews, and even as a base for a vegetarian chili. It's always delicious.
Jaan Srinu
[email protected]I was really impressed with this vegetable broth. It was so easy to make and it tasted just as good as store-bought broth, but without all the added salt. I will definitely be making this again.
Elizabeth Mboya
[email protected]This broth is a great way to add flavor to your dishes without adding a lot of sodium. I've used it in soups, stews, and even as a base for gravy. It's always a hit with my family and friends.
Efrain
[email protected]I love this recipe! It's so easy to make and it tastes amazing. I always have a batch of this broth in my fridge so I can use it whenever I need it.
Aa Aas
[email protected]This vegetable broth is a lifesaver! I'm on a low-sodium diet, and it's so hard to find store-bought broth that doesn't have a ton of salt. This recipe is perfect because it's super flavorful without being salty. I've used it in soups, stews, and sau