Keto Vegetable Broth Recipe

3.8g
Net Atkins Count ^TM

Prep Time: 20 Minutes
Style:American
Cook Time: 60 Minutes
Phase: Phase 1
Difficulty: Difficult

* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.

0.6g

Protein

1.8g

Fat

0.9g

Fiber

35.7cal

Calories

How to Calculate Atkins Net Carbs

INGREDIENTS

4 each Leeks
2 tablespoon Extra Virgin Olive Oil
2 medium Carrots
2 stalk, medium (7-1/2" - 8" long) Celery
0 1/2 cup, pieces or slices Mushrooms
4 clove Garlic
4 cup Tap Water
5 sprigs Parsley
2 1/2 tsp, ground Thyme (Dried)
1 tbsp, crumbled Bay Leaf
8 serving Lite Salt Mixture
5 tsp Salt
2 tsp Black Pepper

DIRECTIONS

These nutritionals are misstated as almost all the solids are discarded and only the liquid remains.
That's why the carrot doesn't mean this broth is unsuitable for Phase 1. We estimate that only about 10 percent of the solids remain, as reflected in the following nutritionals per serving: Net Carbs: 2g; Fiber: 0g; Protein: 0g; Fat: 2g; Calories: 26. Please use these instead of what is listed above. Each serving is 1 cup.

Cut leeks in half lengthwise and wash in cold water to remove any dirt. Chop coarsely.
Heat oil in a large saucepan over medium heat. Add leeks, carrots, celery, mushrooms and garlic; sauté until vegetables are soft but not browned, about 10 minutes. Add water,
parsley, thyme, bay leaves, salt(s) and pepper. Bring just to a boil. Cover and reduce heat to low and simmer 1 hour, stirring periodically.
Remove from heat and strain, pressing on vegetables with a spatula or wooden spoon to release liquid. Discard solids and transfer broth to small containers; refrigerate for up to 3 days or freeze for up to 3 months.

Cooking Tip

Whether you’re feeding a family or cooking for one, you can update the serving settings above to reveal the required amount of ingredients.