Ingredients
- 4 leeks(white and light green parts only)
- 2 tablespoons olive oil
- 2 celeries stalk (chopped)
- 2 medium carrot (chopped)
- 4 oz mushroom (sliced)
- 4 garlic clove (crushed)
- 16 cups water
- 5 sprigs fresh parsley
- 5 sprigs fresh thyme
- 2 bay leaves
- 2 teaspoons Morton’s lite salt
- 5 teaspoons salt
- 1 teaspoon black peppercorn (~2 tsps ground black pepper)
Nutrition Info Per Serving
Serving Size
8 fluid ounce
Carbohydrates
3
g
Protein
g
Fat
2
g
Calories
30
Sometimes you need a vegetable broth – but you need to keep it low carb . Thankfully, with our easy low carb vegetable broth, you can enjoy the scrumptious taste and versatility of vegetable broth, all while maintaining your low-carb lifestyle! After you make this uncomplicated recipe for low carb vegetable broth with a few ingredients, you won’t go back.
Instructions
- Cut leeks in half (lengthwise), wash in cold water to remove dirt, and then chop finely.
- In a large saucepan, heat oil over medium heat. Sauté leeks, celery, carrots, mushrooms, and garlic until soft (~10 minutes). Add water and remaining ingredients to the pan.
- Bring to a boil, cover, and reduce heat to simmer for 1 hour. Stir occasionally.
- Remove the pan from heat and allow to cool.
- After the stock has cooled slightly, strain the contents to remove all solids. Press on the vegetables with a spatula or other kitchen utensil to release excess liquid before removing.
- For easy storage, transfer broth into small containers or Zip-Lock bags and refrigerate (up to 3 days) or freeze (up to 3 months).