Healthy Recipes - Healthy Eating Print this page
Most commercial vegetable broths are high in sodium. Even low sodium vegetable broth has 140 mg. of sodium per 1 cup serving. This recipe provides a lower sodium alternative that is both tasty and healthy.
3 (1 cup) servings; 74 mg. sodium per serving
1 Tablespoon healthy oil
1. Place onion, parsnip, mushrooms and garlic in a bowl.
1. Heat oil in a stockpot over medium heat. Add onions, parsnip, mushrooms and garlic. Stir well to combine. Turn heat to low; cover and simmer for 10 minutes, stirring once half way through.
2. Add tomatoes and spices. Stir to combine. Cook for 2 minutes, uncovered.
3. Add water. Bring mixture to a boil; then simmer, partially covered, for 1-1/2 hours. Cool broth to room temperature.
4. Strain broth into a saucepan through a colander that is lined with cheesecloth. Once broth is strained, pour vegetables into the cheesecloth, about 1/3 at a time. Fold cheesecloth over and squeeze every last bit of liquid from the vegetables through the colander into the pan. This liquid is necessary to make 3 cups of broth. Discard vegetables. Refrigerate broth; freeze in portions if not used within the week.