Indian

Vegetable Broth is for Soup.

Vegetable Broth takes several minutes to prepare.

Vegetable Broth takes several minutes to cook.

Vegetable Broth makes 16 servings.

The ingredients for Vegetable Broth are:

Cilantro raw 1 cup
Carrots ra 1 cup
Garlic Cloves ? 8 large, roughly smashed
Bay Leaf ? 1
Whole Peppercorn ? 1/2 tsp or to taste (optional)
Onions ? 2 large, big chunks
Tomatoes ?4 large, big cubes
Celery ? 4 stalks, chopped
Spinach, fresh, 1 bunch chopped
Parsley ? 10-12 sprigs, chopped
Salt ? to taste
Water ? 1 gallon/16 cups

Here is how you make Vegetable Broth:

1. Wash all the vegetables well.2. In a heavy bottom Stock pot/pan, add in the Oil.3. Add in the Garlic and then turn on the flame.4. Once the Oil is warm, add in the Bay Leaf and Whole Peppercorn.5. Add in all the Vegetables one after another.6. Add in Salt to taste and mix well.7. Allow the Vegetables to cook for about 5-6 minutes.8. Add in Water, increase the heat to a high and cover to allow it to come to a boil.9. Once boiling, remove cover, reduce heat to a low and allow the Vegetable to simmer for 45 min to an Hour.10. Allow the Stock to cool a little, drain the liquid and trash the vegetable.11. Once the Stock is room Temperature, store in the refrigerator for 5-7 days or freeze for later use.Serving Size:?16

The nutritional information for Vegetable Broth is:

• Servings Per Recipe: 16
• Amount Per Serving
• Calories: 26.0

• Total Fat: 0.3 g
• Cholesterol: 0.0 mg
• Sodium: 254.2 mg
• Total Carbs: 5.5 g
• Dietary Fiber: 1.6 g
• Protein: 1.4 g

Vegetable Broth is Indian cuisine.

The dietary needs meet for Vegetable Broth is Vegetarian