Vegan broth

Name: vegan broth
Cook time: 15 min
Total time: 60 min
Yield: 4
Ingredients: 200 g leeks; 3 stem celery; 300 g winter carrot; 5 toe garlic; 80 g semi sundried tomatoes oil,; 2 nori sheet; 4 bay leaf; 2 el dried mushroom little pot,; 1 el black peppercorn; 1,5 liter water; 1 tl salt

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

Ingredients

Directions

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.
Crush the cloves of garlic. Drain the tomatoes and collect 2 tbsp oil (per 4 people).
Heat the oil in a soup pan and fry the vegetables for 5 minutes. Change regularly.
Meanwhile tear the nori sheets in four and add together with the bay leaves, dried mushrooms and black pepper.
Add the water, bring to the boil and leave to cook on low heat for 45 minutes with the lid on the pan.
Sieve the broth and let it drain well. Season with the salt.

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Nutrition

65Calories

Sodium12% DV280mg

Fat9% DV6g

Protein2% DV1g

Carbs1% DV2g

Fiber48% DV12g

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