Soups
Vegetable Broth with Fresh Herbs
Ingredients, directions, and nutrition — adapted for your kitchen.
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Ingredients & directions
Net amounts for prepared ingredients. Cups and spoons require verified ingredient densities and are not calculated using a blanket grams conversion.
Ingredients
- prepared low-sodium vegetable stock10.58 oz (300 g)
- fresh parsley0.07 oz (2 g)
Directions
- Sprinkle the finished vegetable broth with herbs.
Allow enough pan space and oven capacity when scaling. Do not multiply cooking times by the serving count.
Nutrition per original serving
55kcal
2.3 gProtein
0.2 gFat
11.1 gCarbs
Values from the original calculations; not recalculated after regional substitutions. Nutrition per serving stays the same when scaling. Check allergens against the products you use.
This recipe is provided for personal use.
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