Preparing a well-balanced, flavorful vegetable broth at home is not only easy, but also a great way to salvage leftover vegetables in your fridge.
Simmering a handful of vegetables, herbs and spices with water will reward you with nutritious and fragrant soups, risottos, stews, braises and countless other dishes. Just throw them in a pot, and you’re done. It is really that easy. I’ve used this broth recipe in a vegetable curry dish recently and was amazed with the results.
The recipe you’ll find below is a highly customizable guideline. You can substitute pretty much anything in the recipe, but I strongly advise that you keep three vegetables that are essential for a highly aromatic vegetable broth; carrot, onion and celery.
Cook Time: 30 Min. • Serves: 2 • Calories: 294 • Total Fat: 1 grams • Protein: 12 grams
Eating vegetable soup is a simple way to enjoy the myriad of health benefits related to higher vegetable consumption
INGREDIENTS:
- 6 cups good-tasting faux chicken or vegetable stock (SERVES 2 as a main entree, 4-6 as an appetizer)
- 4 Tbsp. minced fresh lemongrass
- 1 shallot, minced, OR 1/4 cup minced purple onion
- 3 cloves garlic, minced
- 1 thumb-size piece ginger, grated
- 1/2 tsp. turmeric
- 1/2 tsp. regular chili powder
- 3/4 tsp. ground coriander
- 1 tsp. ground cumin
- 3-4 Tbsp. soy sauce lite, to taste
- 1 tsp. brown sugar
- 2 Tbsp. fresh-squeezed lime juice
- 3 Cups Cabbage, Shredded
- 3 Cups Broccoli Florets
- 2 Cup Carrots, Sliced
- 1 Cup Baby Corn, cut into bite sized pieces
- 1 Cup Mushrooms, Sliced
- Black and White Pepper to taste
INSTRUCTIONS:
- Place stock in a large pot over high heat
- Now add the lemongrass (include the leftover stalk pieces if using fresh lemongrass), plus the kaffir lime leaves, shallot, garlic, and ginger. Bring to a boil.
- Reduce heat slightly and gently boil for 6-7 minutes.
- While the soup is cooking, add the spices/flavorings, stirring with each addition: turmeric, chili powder, ground coriander, ground cumin, soy sauce, brown sugar, and lime juice.
- Stir well and taste-test the soup for salt and spice, adding more soy sauce or a little salt if not salty or flavorful enough (this will depend on the taste of your original stock). Add more lime juice if it happens to be too salty or sweet. If it’s too sour for your liking, add a little more sugar.
- Before serving, add the cabbage, broccoli, carrots, baby corn, and mushrooms. Cook over medium heat with the lead partially on for another 7-10 minutes, or until the veggies are al dente.
- Reduce heat and simmer before serving.
ENJOY!
Look below for all the nutrition facts as well as a break down of the nutrition for all the ingredients!
Diabetic Friendly 
Low Fat 
Vegan 
Vegetarian| Ingredient | Linked To Nutritional Value | Cal | Fat | Carb |
|---|---|---|---|---|
| PER SERVING: | 293.5 | 1 | 56 | |
| 6 Cup vegetable broth | Broth, vegetable, low sodium | 60 | 0 | 9 |
| 4 Tablespoon lemon grass | Herb, lemon grass, fresh | 9.5 | 0 | 2.5 |
| .25 Ounce-weight lime | Limes, fresh, med | 1 | 0 | 0.5 |
| 4 Tablespoon shallot | Shallots, chpd, fresh | 14.5 | 0 | 3.5 |
| .5 Teaspoon turmeric | Spice, turmeric, ground | 2 | 0 | 0.5 |
| .5 Teaspoon chili powder | Seasoning, chili powder blend | 0 | 0 | 0 |
| 1 Teaspoon cumin | Spice, cumin, seeds, ground | 3.5 | 0 | 0.5 |
| 1 Teaspoon brown sugar | Sugar, brown | 7.5 | 0 | 2 |
| 3 Cup cabbage | Cabbage, fresh, shredded | 26 | 0 | 6 |
| 3 Cup broccoli | Broccoli, florets, fresh | 30 | 0.5 | 5.5 |
| 2 Cup celery | Celery, fresh, diced | 16 | 0 | 3 |
| 1 Each carrot | Carrot, fresh, baby, med | 2 | 0 | 0.5 |
| 1 Cup baby corn | Corn, baby, gold & white, fzn | 74.5 | 0.5 | 15 |
| 1 Cup mushroom | Mushrooms, fresh, pces/slices | 7.5 | 0 | 1 |
| 3 Each garlic | Garlic, cloves, fresh | 6.5 | 0 | 1.5 |
| 1 Teaspoon ginger | Ginger, pickled, w/shiso leaves | 3.5 | 0 | 0.5 |
| .75 Teaspoon coriander | Herb, coriander, leaf, ground | 0.5 | 0 | 0 |
| 4 Tablespoon soy sauce | Sauce, soy, light | 29 | 0 | 4.5 |
Love to hear you thoughts below!
