This broth base is flavorful, deep, and golden colored. It's perfect for starting soups, adding to tortillas, or cooking other vegetables with. It reminds me so much of chicken stock! Especially when you pop it in the fridge and the coconut oil solidifies on top.
Yield: 12
Vegan Keto Broth Base
prep time: 10 Mcook time: 60 Mtotal time: 70 M
ingredients:
- 12 cups water
- 1 tablespoon coconut oil
- 1 red onion, quartered with skins on
- 1 garlic bulb, smashed
- 1 Serrano pepper, seeds removed and chopped
- 1 thumb-sized piece of ginger, roughly chopped with skin
- 1 cup spinach
- 1 cup chopped celery
- 1 ounce dried shiitake mushrooms
- 30 grams dried kombu
- 1 tablespoon peppercorns
- 2 tablespoons ground turmeric
- 3 tablespoons soy sauce
- 1 bunch fresh cilantro
- 1/4 cup nutritional yeast flakes
instructions:
How to cook Vegan Keto Broth Base
- Add all the ingredients to a large soup pot. Bring to a boil then place a lid on top and simmer for about an hour.
- Strain the broth base into another bowl, removing all the solid ingredients. Serve or chill for later use. You can also freeze this.
NOTES:
The nutritional info includes all of the items added to the broth for flavor. However, you do not actually eat these items so I think the real nutritional value is much lower, perhaps a few carbs per serving. I provided it as is because I wasn't sure how to otherwise calculate it.
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Calories
47.84
47.84
Fat (grams)
1.55
1.55
Sat. Fat (grams)
1.03
1.03
Carbs (grams)
7.12
7.12
Fiber (grams)
2.31
2.31
Net carbs
4.81
4.81
Sugar (grams)
0.95
0.95
Protein (grams)
2.85
2.85
Sodium (milligrams)
260.63
260.63
Cholesterol (grams)
0.05
0.05
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