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Low Carb Vegetable Broth Recipe

Name: Low Carb Vegetable Broth Recipe
Prep time: 30 minutes
Total time: 90 minutes
Yield: 16 servings

Prep Time

30 minutes

Total Time

90 minutes

Yield

servings

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

Protein

Fat

Calories

Vegetable broth is a wonderful foundation for low-carb meals and can easily fit into your weeknight dinner plans. Made with fresh leeks, carrots, and mushrooms, it provides a rich, savory backdrop for soups and stews while keeping carbs at just 3 per serving. This versatile broth is perfect for meal prep, offering a delicious base that can elevate your favorite recipes. It’s a great way to support your low-carb lifestyle, which may help with weight management and overall health when paired with guidance from your care team.

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).

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