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Vegan broth
 
 
4 ServingsPTM60 min

Vegan broth


Broth without meat from leeks, celery, carrot, garlic, sundried tomatoes, bay leaves, nori mushrooms and mushrooms.

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Directions

  1. Wash the vegetables. Cut the leeks into thick pieces. Cut the stalks of celery each into 3 pieces. Peel the winter carrot and cut into equal pieces.
  2. Crush the cloves of garlic. Drain the tomatoes and collect 2 tbsp oil (per 4 people).
  3. Heat the oil in a soup pan and fry the vegetables for 5 minutes. Change regularly.
  4. Meanwhile tear the nori sheets in four and add together with the bay leaves, dried mushrooms and black pepper.
  5. Add the water, bring to the boil and leave to cook on low heat for 45 minutes with the lid on the pan.
  6. Sieve the broth and let it drain well. Season with the salt.


Nutrition

65Calories
Sodium12% DV280mg
Fat9% DV6g
Protein2% DV1g
Carbs1% DV2g
Fiber48% DV12g

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