Best Summer Dreaming Vegetable Broth Recipes

SUMMER DREAMING VEGETABLE BROTH

Summer Dreaming Vegetable Broth image

I created this recipe to give myself a taste of summer in the middle of winter. This flavorful broth can be used for soups, risotto or pasta (or whatever you can dream up!)

Provided by Mama Cee Jay

Categories Stocks

Time 40m

Yield 1 gallon

Number Of Ingredients 10

Ingredients

2 leeks (slice vertically and wash thoroughly, use dark green portions for broth and reserve the nice white p)
1/2 large sweet onion, roughly chopped
2 carrots, roughly chopped
3 celery ribs, with leaves, roughly chopped
6 garlic cloves, peeled
1 lemon, quartered
2 bay leaves
1 tablespoon kosher salt
12 black peppercorns
spices and herbs (use what you like or have on hand. I used green cardamon seeds, tarragon, thyme, dried lemongrass, s)

Steps:

Place all ingredients in large stockpot, cover with cold water and bring to a boil. Reduce heat and simmer for 20- 30 minutes or until flavors are sufficiently mingled. Taste and adjust seasonings if you like.
Strain first through a colander, then use cheesecloth to capture little bits. Use as desired in any other recipe calling for broth. Enjoy!

Nutrition Facts : Calories 255.7, Fat 1.5, SaturatedFat 0.2, Sodium 7200.8, Carbohydrate 65.6, Fiber 15.1, Sugar 18.1, Protein 7.8

BASIC VEGETABLE BROTH (SLOW COOKER)

Basic Vegetable Broth (Slow Cooker) image

A nice easy way to make a vegetable broth. This freezes well and is a nice base for many soup recipes.

Provided by queenbeatrice

Categories Stocks

Time 6h10m

Yield 8 cups, 6 serving(s)

Number Of Ingredients 9

Ingredients

2 carrots, chopped
2 celery ribs, chopped
2 onions, unpeeled, chopped
1 large tomatoes, chopped
3 garlic cloves, halved
1/2 cup mixed mushrooms, chopped
1/4 teaspoon salt
1/4 teaspoon peppercorn
2 bay leaves

Steps:

Place all ingredients in slow cooker with 7 cups water.
Cook on low heat until vegetables are tender, about 6 hours.
Strain into large bowl, pressing vegetables to extract liquid.
Let cool 30 minutes.
Refrigerate uncovered until cool.
Cover and refrigerate for up to 3 days or freeze for up to 1 month.

WINTER BROTH WITH DUMPLINGS THE WAY MY NANA MAKES

Winter Broth With Dumplings the Way My Nana Makes image

This is another of the dishes I've been brought up on. A warming, comforting dish, very nutritious and, without the dumplings, low in fat. The vegetables can be substituted, there are no hard and fast laws, after all, my nana makes it with whatever she has in the house! Feel free to experiment with combinations of vegetables. The only must is that the herbs are fished out before serving and that you serve with crusty buttered bread! I also like to liquidise some or all of the broth to give a thicker texture, though it then becomes vegetable soup. You may find you need more or less liquid--again, experiment.

Provided by LC69414

Categories One Dish Meal

Time 1h15m

Yield 4-6 serving(s)

Number Of Ingredients 19

Ingredients

1 tablespoon oil or 1 tablespoon butter
2 large leeks, washed and sliced
3 large carrots, washed, scraped and sliced
1/2 small cabbage, washed and shredded
1 small swede or 1 small turnip, peeled and cubed
2 large tomatoes, deseeded and chopped
2 stalks celery, washed and sliced
2 bay leaves
1 sprig thyme
1 sprig oregano
salt
pepper
3 vegetable bouillon cubes
2 pints boiling water
1/4 cup dried red lentils or 1/4 cup barley
6 ounces plain flour
3 ounces vegetable suet
1 pinch salt
cold water

Steps:

In a very large pan, heat the oil or butter very gently.
Over a low light, add the leeks, turnip, carrots and celery, toss around to coat in oil and then put on the lid.
Shaking the pan at regular intervals, allow the vegetables to 'sweat' for about 10 minutes.
Now add the rest of the vegetables, make the stock cubes up with the water and add this, along with the herbs and a touch of salt and pepper (you can taste and re-season later) Bring to the boil, replace the lid, and simmer for at least an hour to bring out the flavours of the vegetables.
Add the barley or lentils after about 20 minutes cooking time.
Meanwhile, make the dumpling mix by combining the dry ingredients and mixing to a soft but not sticky dough with cold water.
Divide this into small pieces about the size of a golf ball and drop one by one into the simmering soup.
Replace the lid and cook for 15-20 minutes, by which time the dumplings should have puffed up and become light and fluffy.
Serve with lots of crusty bread and butter!

DR. OZ'S 2-WEEK RAPID WEIGHT-LOSS PLAN: VEGETABLE BROTH

Dr. Oz's 2-Week Rapid Weight-Loss Plan: Vegetable Broth image

Make and share this Dr. Oz's 2-Week Rapid Weight-Loss Plan: Vegetable Broth recipe from Food.com.

Provided by MissFit13

Categories Stocks

Time 1h20m

Yield 8 Cups

Number Of Ingredients 12

Ingredients

3 quarts water
1 large onion, chopped
2 carrots, sliced
1 cup winter squash, cut into large cubes
1 cup root vegetables
parsnips or rutabaga, for sweetness
2 cups chard leaves or 2 cups dandelion greens
2 celery ribs
1/2 cup cabbage
fresh ginger
2 whole garlic cloves (not chopped or crushed)
sea salt (to taste)

Steps:

Add all the ingredients at once and place on a low boil for approximately 60 minutes. It may take a little longer. Simply continue to boil to taste.
Cool, strain (throw out the cooked vegetables), and store in a large, tightly-sealed glass container in the fridge.
Heat gently and drink up to 3 to 4 cups a day.

Nutrition Facts : Calories 30.9, Fat 0.2, Sodium 38.6, Carbohydrate 6.9, Fiber 1.6, Sugar 2.2, Protein 1.2

CREAM OF BROCCOLI SOUP

Cream of Broccoli Soup image

I've never pureed broccoli for cream of broccoli soup, but I love it! I used vegetable broth in place of the chicken broth and didn't notice the difference. This is a fast easy recipe you can whip up during the week. This recipe won the Spirit of Betty Crocker Award. Recipe courtesy of Lisa Brannen and Betty Crocker's Best-Loved Recipes. Thank you Lisa!

Provided by AmyZoe

Categories Vegetable

Time 50m

Yield 8 serving(s)

Number Of Ingredients 12

Ingredients

1 1/2 lbs broccoli
2 cups water
1 stalk celery, chopped (3/4 cup)
1 medium onion, chopped (1/2 cup)
2 tablespoons butter
2 tablespoons all-purpose flour
2 1/2 cups chicken broth
1/2 teaspoon salt
1/8 teaspoon pepper
1 dash ground nutmeg
1/2 cup heavy whipping cream (to make it lighter use milk or half and half)
cheese, shredded (optional)

Steps:

Remove flowerets from broccoli and set aside.
Cut stalks into 1 inch pieces.
Heat water to boiling in a 3-quart saucepan.
Add broccoli flowerets and stalk pieces, celery, and onion.
Cover and heat to boiling.
Boil about 10 minutes or until broccoli is tender (do not drain).
Carefully place broccoli mixture in blender.
Cover and blend on medium speed until smooth.
Melt butter in a 3-quart saucepan.
Stir in flour.
Cook, stirring constantly, until mixture is smooth and bubbly. Remove from heat.
Stir flour into broth mixture. Heat to boiling, stirring constantly. Boil and stir 1 minute.
Stir in broccoli mixture, salt, pepper, and nutmeg.
Heat just to boiling.
Stir in whipping cream. Heat just until hot (do not boil).
Serve with cheese.

Nutrition Facts : Calories 131.1, Fat 9.2, SaturatedFat 5.4, Cholesterol 28, Sodium 443.7, Carbohydrate 9.3, Fiber 2.5, Sugar 2.4, Protein 4.6

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