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Onion and Garlic Broth

This broth may be used as an extra-flavorful soup stock or as an alternative, with a little extra kick, to Basic Vegetable Stock. It’s also a soothing remedy for the common cold!

Recipe information

  • Yield

    makes about 6 cups

Ingredients

1 tablespoon olive oil
1 large onion, chopped, or 2 medium leeks, white parts only, chopped and well rinsed
4 to 6 cloves garlic, minced
1/4 cup dry red wine
6 cups water

Preparation

  1. Step 1

    Heat the oil in a 2-quart saucepan or small soup pot. Add the onion or leeks and sauté over medium heat until golden.

    Step 2

    Add the garlic and continue to sauté until the onion or leeks brown lightly. 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.

  2. Nutrition Information

    Step 3

    Per cup:

    Step 4

    Calories: 42

    Step 5

    Total fat: 2g

    Step 6

    Protein: 1g

    Step 7

    Fiber: 1g

    Step 8

    Carbohydrate: 4g

    Step 9

    Cholesterol: 0mg

    Step 10

    Sodium: 9mg

Vegan Soups and Hearty Stews for All Seasons
TagsStockRed WineWineAlcoholBeveragesOnionRoot VegetableVegetableLeekGarlicDairy FreeVeganVegetarianNut FreeGluten FreeEasySimmerCookbooks
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