Light Vegetable Broth
Author: Heather Leno
| Yield – roughly 6 cups | Prep Time – 10-15 minutes | Cook Time – 60 minutes, 30 in an instant pot | Total Time – 1 hr. 15 minutes |
8 cups water
4 large stalks celery cut into 1-inch pieces
3 large carrots cut into 1-inch pieces
1 large yellow onion, 2 cups
1 cup of parsley, rough chopped to measure do not pack
6 large baby Bella mushrooms or mushrooms of your choice, 1 rounded cup sliced and pressed down
1/3 cup green lentils
2 tbsp nutritional yeast flakes
1/2 tsp dried marjoram or savory
1 1/4 tsp dried oregano
1 1/4 tsp dried basil
6 cloves garlic, peeled and sliced
2 tsp salt
1 tbsp lemon juice, opt.
- Combine all the ingredients in a large soup pot and bring to a boil over medium heat. Reduce heat, cover, and simmer for 60 minutes.
- Cool and strain through a fine mesh sieve. Makes approximately 6 cups.