Today we are preparing a quick and light vegetable broth:
• quick vegetable broth
requires just 10 minutes of cooking;
• light vegetable broth
without carrots [cooking raises their glycemic index] and without potatoes [characterized by a significant amount of starch] with the seasonal vegetables you find in your pantry.
Versatile, the vegetable broth is excellent:
• as vegetable broth for pasta;
• as vegetable broth for risotto;
• as vegetable broth for couscous;
• as vegetable broth for paella;
• for preparing stock cubes, sauces, and condiments;
• to prepare and season appetizers, first and second courses;
• to prepare and season soups;
based on vegetables, legumes but also meat and fish.
Let’s see how it’s prepared!
- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 2 People
- Cooking methods: Boiling
- Cuisine: Italian
Ingredients
- 1.75 cups water
- 1 onion (or shallot)
- to taste celery (stalks and leaves)
- to taste mixed vegetables
- 1 pinch salt
Suggested Tools
- 1 Saucepan with lid
- 1 Knife
- 1 Cutting Board
- Containers airtight for food
- Mold for ice cubes
Preparation
For 2 people, I use 1.75 cups of water.
What vegetables for vegetable broth?
For my vegetable broth preparation, I use onion or shallot, celery, and other seasonal vegetables I find in my pantry.
The preparation of vegetable broth is also a very useful recycling recipe in the kitchen as it allows the use of outer parts, less tender or not very fresh vegetables, for example: outer leaves and stalks, slightly wilted leaf lettuce, outer leaves, stalks and fennel fronds, parsley stalks.Clean and wash the vegetables thoroughly:
• onion or shallot;
• celery stalks and leaves;
mixed vegetables you have in your pantry, I use:
• Swiss chard or red chard stalks and leaves;
• leek.You can add the vegetables coarsely chopped or minced according to taste and need.
In a saucepan, pour 1.75 cups of water and add:
• onion;
• celery;
• Swiss chard or red chard;
• leek;
and a pinch of salt.
Cover with a lid, bring to a boil and cook for 10 minutes.Your quick and light vegetable broth is ready.
Use it with or without its vegetables.
It is a clear and fat-free broth, no need to strain.
If you do not consume the boiled vegetables, set them aside for preparing a vegetable stock cube.In case of brothy first courses, to avoid glycemic spikes, it is advisable to cook the pasta separately, then rinse it and add it to the brothy seasoning prepared separately; in this way, the starch released by the pasta in the cooking water is eliminated.
To be stored in the freezer and used as:
• vegetable broth for cooking.If you have leftover boiled vegetables, pour them into a mixer and blend.
To be stored in the freezer and used as:
• vegetable stock cube for seasoning.In bowls and containers with lids or in ice cube molds.
Notes
Hyperglycemia, prediabetes, and diabetes.
Here you can find dedicated recipes.
Remember:
• start the meal with a generous portion of vegetables [raw or cooked];
• a balanced meal must contain all nutrients: carbohydrates, proteins, fats & fibers;
• always prepare it respecting the proportions and food combinations indicated in your dietary plan.
***
DO NOT COPY AND PASTE MATERIAL FROM THE BLOG in general and especially ON SOCIAL PROFILES AND GROUPS [photos, ingredients, procedure – NOT EVEN IN SUMMARY FORM]: it is correct to share your photos of the recipes made by indicating the source by linking the blog where you can read the full recipe.
FOR COPYRIGHT REASONS AND ALSO FOR THE LOT OF WORK BEHIND IT.
Thank you.
FAQ (Questions and Answers)
Diabetes, what broth?
The vegetable broth or vegetable soup is fat-free and therefore ideal for those on a low-calorie diet and in cases of hyperglycemia, prediabetes, and type 2 diabetes.
