3 tbsp | olive oil | 45 mL | |
4 | carrots, cut in half | 400 g | |
1 stalk | celery, cut in half | 70 g | |
1 tbsp | tomato paste, 100% tomato | 18 g | |
1/2 bunch | Italian parsley, fresh | 50 g | |
2 | bay leaf | 0.4 g | |
1 tsp | dried oregano | 1 g | |
1 tsp | coarse salt | 6 g | |
8 cups | water | 2 L |
This broth will keep up to 1 week in the refrigerator, 3 months in the freezer. Use in place of ready-made broth in all recipes that call for it.
per 1 serving (130 g)
Amount % Daily Value |
Calories 20 |
Fat 2 g 0 % |
Saturated
0.2 g
0 % |
Cholesterol 0 mg |
Sodium 130 mg 0 % |
Carbohydrate 2 g 0 % |
Fibre 1 g 0 % |
Sugars 1 g |
Net Carbs 1 g |
Protein 0 g |
Vitamin A 0 % |
Vitamin C 0 % |
Calcium 0 % |
Iron 0 % |
Food Group | Exchanges |
---|---|
Vegetables | 0 |
Fats | 0 |