Vegetable Broth

A hearty vegetable broth made by sautéing onions, leeks, and carrots, then simmering in red wine and vegetable stock.

Healthy Soup Quick Vegetable Nick Nairn

Estimated Nutrition

Calories

485.4

kcal / serving

485.4 kcal total

Carbs

26.8g

per serving

26.8 g total

Fat

33.1g

per serving

33.1 g total

Protein

5.2g

per serving

5.2 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

Butter

Liquids

150

Red Wine

150

Vegetable Stock

NutsSeeds

Flat leaf Parsley

Fresh, chopped

OilsFats

Duck Fat

Trimmed from 2 breasts

Olive Oil

Alternative to duck fat

Vegetables

0.5

piece

Onion

Chopped

piece

Leek

Chopped

piece

Carrot

Peeled and chopped

Method

Preheat a large saucepan.

Heat the duck fat or 15 ml of olive oil in the pan and add the butter.

Add the onions and sauté for 2 minutes.

Add the leek and carrot and sauté for another 2 minutes.

Add 150 ml of red wine and 150 ml of vegetable stock.

Bring the soup to a boil and simmer for 8 to 10 minutes.

Stir in the parsley and remove from the heat.

Ladle the soup into bowls and serve.