Keto Vegetable Broth
3.8g
Net Carbs
0.6g
Protein
1.8g
Fat
0.9g
Fiber
35
Calories
Ingredients:
- 2 medium Carrots
- 5 teaspoons Salt
- 2 1/2 tsp, grounds Thyme (Dried)
- 1 tbsp, crumbled Bay Leaf
- 4 cloves Garlic
- 4 each Leeks
- 2 tablespoons Extra Virgin Olive Oil
- 2 stalk, medium (7-1/2" - 8" long) Celery
- 4 cups Tap Water
- 8 servings Lite Salt Mixture
- 1/2 cup, pieces or slouse Mushrooms
- 5 sprigs Parsley
- 2 teaspoons Black Pepper
Directions:
These nutritionals are misstated as almost all the solids are discarded and only the liquid remains.That's why the carrot doesn't mean this broth is unsuitable for Phase 1. We estimate that only about 10 percent of the solids remain, as reflected in the following nutritionals per serving: Net Carbs: 2g; Fiber: 0g; Protein: 0g; Fat: 2g; Calories: 26. Please use these instead of what is listed above. Each serving is 1 cup.
- Cut leeks in half lengthwise and wash in cold water to remove any dirt. Chop coarsely.
- Heat oil in a large saucepan over medium heat. Add leeks, carrots, celery, mushrooms and garlic; sauté until vegetables are soft but not browned, about 10 minutes. Add water,parsley, thyme, bay leaves, salt(s) and pepper. Bring just to a boil. Cover and reduce heat to low and simmer 1 hour, stirring periodically.
- Remove from heat and strain, pressing on vegetables with a spatula or wooden spoon to release liquid. Discard solids and transfer broth to small containers; refrigerate for up to 3 days or freeze for up to 3 months.
