Summer Dreaming Vegetable Broth
Savor the comforting essence of fresh summer vegetables with this vibrant and versatile Summer Dreaming Vegetable Broth. Perfectly infused with the natural flavors of sautéed onion, leek, zucchini, and crushed garlic, this broth gets a fragrant boost from a bouquet garni of fresh parsley and thyme. The optional addition of a corn cob adds a subtle sweetness, making this recipe the ideal base for soups, stews, or sipping on its own. Crafted with wholesome ingredients and a simple simmering technique, this light, nutrient-rich broth is a culinary ode to summer's bounty. Quick to prepare and freezer-friendly, it’s the ultimate go-to for health-conscious cooking or meal prep. Treat your palate to this flavorful and aromatic broth today!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 large (chopped) yellow onion
- 1 large (sliced) leek (white and light green parts)
- 3 medium (chopped) carrots
- 3 large (chopped) celery stalks
- 1 medium (sliced) zucchini
- 4 whole (crushed) garlic cloves
- 10 sprigs fresh parsley
- 6 sprigs fresh thyme
- 2 whole bay leaves
- 1 teaspoon black peppercorns
- 2 teaspoons sea salt
- 8 cups water
- 1 (optional, for added sweetness) corn cob (kernels removed)
Instructions
Heat the olive oil in a large stockpot over medium heat.
Add the chopped onion, sliced leek, carrots, and celery to the pot. Cook for 5-7 minutes, stirring occasionally, until the vegetables begin to soften and the onion turns translucent.
Stir in the zucchini and garlic, cooking for an additional 2-3 minutes to release their fragrances.
Tie the parsley and thyme sprigs together with kitchen twine to form a bouquet garni. Add it to the pot along with the bay leaves, black peppercorns, and sea salt.
Pour the water into the pot and bring the mixture to a boil.
If using, add the empty corn cob to the pot to impart subtle sweetness to the broth.
Reduce the heat to low and simmer the broth uncovered for 45 minutes, skimming any foam or impurities that rise to the surface as needed.
Carefully remove and discard the bouquet garni, bay leaves, and corn cob (if used) from the pot.
Strain the broth through a fine mesh sieve or cheesecloth into another large pot or bowl, pressing down on the softened vegetables to extract as much liquid as possible.
Taste the broth and adjust the seasoning with additional salt if needed.
Serve immediately as a light soup or allow the broth to cool, then store in airtight containers in the refrigerator for up to 5 days or in the freezer for up to 3 months.
Nutrition Facts
Calories |
614 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.5 g | 40% | |
| Saturated Fat | 5.5 g | 28% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 7166 mg | 312% | |
| Total Carbohydrate | 76.9 g | 28% | |
| Dietary Fiber | 20.0 g | 71% | |
| Total Sugars | 39.2 g | ||
| Protein | 13.1 g | 26% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 526 mg | 40% | |
| Iron | 4.1 mg | 23% | |
| Potassium | 2874 mg | 61% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
