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Veggie Broth


    Use this broth as the base for a nourishing soup by adding a handful of grain (such as barley) and a can of your favourite beans.


    4 cloves garlic, finely chopped
    2 Tbsp (30 mL) ginger, grated
    1 tsp (5 mL) cayenne pepper
    1 cup (250 mL) parsley, coarsely chopped
    1 cup (250 mL) green onion, sliced, including green tops
    1 cup (250 mL) carrot, coarsely chopped
    1 1/2 cups (375 mL) celery, sliced (about 2 ribs)
    1/2 cup (125 mL) onion, finely diced
    4 cups (1 L) kale, chard, or other green leafy vegetable, shredded
    8 cups (2 L) of water

    Combine all ingredients in a large stockpot and add the water. Cook 1 to 6 hours. Serves 8.

    Nutrition Information

    Per serving: 47 calories; 2.2 g protein; 0.5 g total fat (0.1 g saturated); 10 g carbohydrates;
    2.7 g fibre; 60 mg sodium

    source: "Build Better Food Habits" alive #291, January 2007


    Veggie Broth



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    Going Pro

    Going Pro

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