Fast-and-Easy Homemade Vegetable Broth/Stock

This classic cuisine must-have can be served as is to warm you up on a cold day or fill your belly before a too-tempting meal, used as a base for soup or sauce, or added to a recipe for flavor and juiciness. Low-sodium, low-carb, gluten-free, vegan, Paleo, and keto!

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Ingredients

1. 4 cups / 960 ml water
2. 1 small onion
3. 1 stalk celery with leaves
4. 1 small carrot
5. 3 cloves fresh garlic, minced or:
   • 1 Tbsp. / 10 g granulated garlic
6. 3 sprigs fresh parsley or:
   • 1 tsp. / ½ g dried parsley leaves
7. 2 sprigs fresh thyme (leaves only) or:
   • 1 tsp. / 1 g dried thyme
8. 1 bay leaf
9. ½ tsp. / 1½ g ground black pepper
10. Salt or substitute to taste

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Directions

1. Put all ingredients together in a 2-quart pot.
2. Bring to a boil over high heat.
3. Lower the burner temperature, cover, and allow to simmer for 30 minutes.
4. Strain over a dish large enough to capture all the liquid. We suggest to avoid discarding the vegetables—they will now be quite flavorful, and can make a delicious and nutritious addition to any meal.

Can be served hot or cold, and is freezer-friendly! Serving size: 1 cup / 240 ml Exchanges per Serving: Free

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