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–+ servings

Low Sodium Vegetable Broth

Enozia
Skip the store-bought broth loaded with sodium and try making this low sodium vegetable broth from scratch. It's perfect for soups, stews and more!
5 from 3 votes
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Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes
Course Condiment
Cuisine American
Servings 2 servings
Calories 90 kcal

Ingredients
  

  • 3-4 garlic
  • 1 ginger
  • 1 carrot
  • 1 green onion
  • 1 onion
  • 1 lemon
  • 1 teaspoon thyme
  • 1 tablespoon parsley
  • 1 tablespoon cilantro
  • ½ cup dehydrated mushrooms
  • 1 teaspoon black peppercorns
  • 2 bay leaves

Instructions
 

  • Add all the ingredients to a pot with water. Bring it up to a boil, then turn down the heat and let it simmer for 40 minutes.
  • Take off heat and allow it to cool down completely. Strain to remove the solids.
  • Taste and season lightly if needed. Use immediately or store for later.

Notes

  • You can also make a non vegetarian version of this low sodium broth by adding chicken bones or feet, turkey bones, shrimp tails or even beef or lamb bones- if you have them at hand.
  • MSG is a great flavor enhancer to add to the broth if you want to up the flavor without adding a lot of sodium. Tomato paste and fish sauce are two other good options to consider!
  • Avoid adding veggies like cabbage, cauliflower, broccoli, artichokes and bitter greens, as they can turn the broth too bitter.
  • You can also make a low sodium vegetable broth solely from veggie scraps. Simply transfer your scraps to a Ziploc bag and freeze. Then, when you have enough, add them to a pot and boil. This is an excellent no-waste hack to try.

Nutrition

Calories: 90kcalCarbohydrates: 23gProtein: 3gFat: 1gSaturated Fat: 0.1gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.1gSodium: 29mgPotassium: 457mgFiber: 5gSugar: 6gVitamin A: 5416IUVitamin C: 42mgCalcium: 68mgIron: 1mg
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