This vegetable broth is so creamy and so flavorful that I just couldn’t wait to share it with you all.
Vegetable broth is a great way to add protein to soups, stews, and other stews.
This recipe makes a lot more broth than just chicken broth, so it’s a great choice if you don’t have a lot of broth left over to go with your other recipes.
I love the flavors and textures of this vegetable soup and I can’t wait for you to try it.
If you make this soup and enjoy it, please leave a comment and share a picture of your creation on Instagram using the hashtag #vegetablebrothrecipe.
Ingredients 4 large carrots, cut into 1/2 inch chunks 2 cloves garlic, minced 2 tablespoons olive oil 1 tablespoon black pepper 1 tablespoon cayenne pepper 1 1/4 teaspoons salt 2 tablespoons freshly ground black pepper 4 cups chicken stock 1/3 cup white vinegar 1/8 teaspoon salt 2 cups water Directions Cut carrots into 1-inch pieces and cut into thin strips.
Season with salt and pepper to taste.
Place carrots in a large pot and add olive oil, black pepper, cayanne pepper, and salt.
Cook over medium heat for 4-5 minutes.
Add water and bring to a boil.
Reduce heat to low and simmer for 5 minutes.
Remove from heat and set aside.
Place chicken stock, white vinegar, salt, and pepper in a saucepan.
Bring to a simmer over medium-low heat.
Simmer for 10 minutes, stirring occasionally.
Remove the chicken from the pot and let cool for 10-15 minutes.
Place the chicken broth in a blender or food processor and process until smooth.
Add the vegetable broth and process again until creamy.
Transfer soup to a blender and blend until smooth, scraping down the sides of the bowl as needed.
Taste for seasoning and adjust if needed.
Serve soup with rice, tortillas, or bread.
Nutrition Facts Vegetable Soup Recipe Amount Per Serving Calories 216 Calories from Fat 68 % Daily Value* Total Fat 5g 8% Sodium 478mg 23% Potassium 685mg 16% Total Carbohydrates 28g 11% Dietary Fiber 3g 12% Sugars 5g Protein 11g 18% Vitamin A 0.7% Vitamin C 2.7 % Calcium 7.9% Iron 5.5% * Percent Daily Values are based on a 2000 calorie diet.