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🍽️ Clear Vegetable Broth

10 kcal · 30 min · 4 servings

Ingredients

• 150 g small carrots (2 small carrots)
• 250 g celeriac (0.5 piece)
• 200 g parsley root (2 parsley roots)
• 250 g leek (0.5 stalk)
• 2 onions
• 125 g mushrooms
• 2 tomatoes
• 1 tsp rapeseed oil
• 1 sprig thyme
• 1 sprig rosemary
• 1 bay leaf
• 5 black peppercorns
• 2 allspice berries

Instructions

1. 1. Wash the carrots, celery, and parsley roots.
2. 2. Peel the carrots, celery, and parsley roots.
3. 3. Wash the leek.
4. 4. Halve the leek lengthwise.
5. 5. Cut the carrots, celery, parsley roots, and leek into large chunks.
6. 6. Halve the onions without peeling them.
7. 7. Clean the mushrooms.
8. 8. Chop the mushrooms finely.
9. 9. Wash the tomatoes.
10. 10. Quarter the tomatoes.
11. 11. Heat the oil in a large pot.
12. 12. Add all prepared ingredients to the pot.
13. 13. Sauté the ingredients over low heat for 8 to 10 minutes.
14. 14. Pour 1 liter of water into the pot.
15. 15. Bring the broth to a boil.
16. 16. Skim off any foam that forms.
17. 17. Wash the thyme and rosemary.
18. 18. Shake the thyme and rosemary dry.
19. 19. Add the thyme, rosemary, bay leaf, peppercorns, and allspice berries to the pot.
20. 20. Simmer the broth for 1 hour over medium heat.
21. 21. Strain the vegetable broth through a fine sieve into a second pot.
22. 22. Reduce the clear vegetable broth by simmering for 1.5 to 2 hours.
23. 23. Ensure that 600 ml of broth remain at the end.

Nutrition per serving

• kcal: 10
• Protein: 0 g · Fett/Fat: 1 g · Carbs: 0 g