Onion and Garlic Vegetable Broth
This broth may be used as an extra-flavorful soup stock or as an alternative, with a little extra kick, to a basic vegetable stock. It’s also a soothing remedy for the common cold! (This is an unsalted stock. If you are enjoying alone or need salt for your recipe, be sure to add some to taste!)
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
Instructions
- 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.
- 2
Add the garlic and continue to sauté until the onion or leeks brown lightly.
- 3
Add the wine and water.
- 4
Bring to a simmer, then cover and simmer gently over low heat for 30 to 40 minutes.
- 5
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.
Cook it from the original
This recipe comes from godairyfree.org. Their page has the author’s own photos, notes and tips — the best place to cook it from.
Open the recipe on godairyfree.org