Posted by Kim on March 6, 2007, 8:11 pm 4 cloves garlic, finely chopped Combine all ingredients in a large stockpot and add the water. Cook 1 to 6 hours. Serves 8. Nutrition Information Per serving: 47 calories; 2.2 g protein; 0.5 g total fat (0.1 g saturated); 10 g carbohydrates; Source: alive magazine #291,
Veggie Broth
Use this broth as the base for a nourishing soup by adding a handful of grain (such as barley) and a can of your favourite beans.
2 Tbsp (30 mL) ginger, grated
1 tsp (5 mL) cayenne pepper
1 cup (250 mL) parsley, coarsely chopped
1 cup (250 mL) green onion, sliced, including green tops
1 cup (250 mL) carrot, coarsely chopped
1 1/2 cups (375 mL) celery, sliced (about 2 ribs)
1/2 cup (125 mL) onion, finely diced
4 cups (1 L) kale, chard, or other green leafy vegetable, shredded
8 cups (2 L) of water
2.7 g fibre; 60 mg sodium
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