Vegetable broth dietetic
Description
Hearty and aromatic soup. Thanks to the roasted vegetables and herbs, this vegetable broth turns out to be diet-friendly. I recommend adding as little salt as possible, since salt causes water retention in the body and won't allow for a proper diet. But I love this vegetable broth also because it's rich in vitamins! My family drinks it instead of chicken broth when they have a cold. The body gets essential nutrients and recovers. Of course, it's also perfect for dieting—just one cup of broth is enough to calm down even the strongest hunger. Don't keep this recipe for diet vegetable broth a secret from your friends—be sure to share it ;) Serve with fresh herbs and sour cream.
Instructions
- 1
Step 1
Prepare all the vegetables. Peel the onion and the celery root. Wash all the vegetables thoroughly!
- 2
Step 2
Cut the vegetables into large pieces that will fit well in a baking dish. Meanwhile, preheat the oven to 220 degrees.
- 3
Step 3
Drizzle the vegetables with olive oil and sprinkle with spices. Bake in the oven for 35-45 minutes.
- 4
Step 4
Place the baked vegetables into a saucepan.
- 5
Step 5
Pour a little water into the baking dish where the vegetables were roasted, then pour it into the pot with the vegetables along with any remaining contents. Add water to cover the vegetables.
- 6
Step 6
Add all the herbs to the pot.
- 7
Step 7
Wash the leek, cut it into large pieces, and add it to the pot with the vegetables.
- 8
Step 8
Place the peppercorns, thyme, and bay leaves in a saucepan. Simmer the broth for 45-55 minutes.
- 9
Step 9
Pour the ready broth through a gauze into a clean saucepan to obtain a clear dietary vegetable broth.