Onion and Garlic Vegetable Broth

Vegetarian
Vegan
Gluten Free
Dairy Free
Onion and Garlic Vegetable Broth
45 min.
6
42kcal

Suggestions


Welcome to a delightful culinary experience with our Onion and Garlic Vegetable Broth! This recipe is not only a feast for the senses but also a wholesome addition to your meal repertoire. Perfectly suited for vegetarians, vegans, and those seeking gluten-free and dairy-free options, this broth is a versatile base for countless dishes or a comforting sip on its own.

In just 45 minutes, you can create a rich and flavorful broth that serves six, making it an ideal choice for gatherings or cozy nights in. The combination of sautéed onions or leeks and aromatic garlic creates a fragrant foundation, while the addition of dry red wine elevates the taste profile, adding depth and complexity. With only 42 calories per serving, this broth is a guilt-free indulgence that can be enjoyed as an antipasti, starter, snack, or appetizer.

Whether you choose to strain the solids for a clear broth or blend them for a heartier texture, this recipe allows for flexibility to suit your preferences. The caloric breakdown reveals a healthy balance, with a focus on healthy fats and a touch of protein, making it a nourishing choice for any meal. Dive into the world of flavors with this simple yet satisfying Onion and Garlic Vegetable Broth, and let it warm your heart and soul!

Ingredients

  • 0.3 cup cooking wine dry red
  • cloves garlic minced
  • tablespoon olive oil 
  • cups water 
  • large onion white rinsed chopped well

Equipment

  • sauce pan
  • pot
  • sieve

Directions

  1. Heat the oil in a 2-quart saucepan or small soup pot.
  2. Add the onion or leeks and sauté over medium heat until golden.
  3. Add the garlic and continue to sauté until the onion or leeks brown lightly.
  4. Add the wine and water.Bring to a simmer, then cover and simmer gently over low heat for 30 to 40 minutes.You may leave the onions and garlic in if you wish, or strain the stock through a fine strainer. Discard the solids or puree them and add to soup for a thicker consistency.

Nutrition Facts

Calories42kcal
Protein4.55%
Fat59.24%
Carbs36.21%

Properties

Glycemic Index
9.5
Glycemic Load
0.7
Inflammation Score
-2
Nutrition Score
1.2065217401832%

Flavonoids

Petunidin
0.33mg
Delphinidin
0.42mg
Malvidin
2.62mg
Peonidin
0.19mg
Catechin
0.77mg
Epicatechin
1.07mg
Luteolin
0.01mg
Isorhamnetin
1.25mg
Kaempferol
0.17mg
Myricetin
0.07mg
Quercetin
5.17mg

Nutrients percent of daily need

Calories:41.91kcal
2.1%
Fat:2.37g
3.64%
Saturated Fat:0.33g
2.09%
Carbohydrates:3.26g
1.09%
Net Carbohydrates:2.79g
1.01%
Sugar:1.08g
1.2%
Cholesterol:0mg
0%
Sodium:13.22mg
0.57%
Alcohol:1.05g
100%
Alcohol %:0.48%
100%
Protein:0.41g
0.82%
Manganese:0.07mg
3.28%
Vitamin C:2.47mg
3%
Vitamin B6:0.05mg
2.74%
Copper:0.05mg
2.68%
Vitamin E:0.34mg
2.28%
Fiber:0.47g
1.87%
Calcium:16.49mg
1.65%
Vitamin K:1.54µg
1.47%
Magnesium:5.37mg
1.34%
Potassium:44.54mg
1.27%
Folate:4.81µg
1.2%
Phosphorus:10.31mg
1.03%
Vitamin B1:0.02mg
1.03%