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Low Methionine Vegetable Broth

Low Methionine Vegetable Broth

This broth can be used for a base in curries and soups or used along as a hot drink
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Course: Drinks, Soup
Diet: Gluten Free, Low Fat, Vegetarian
Keyword: Broth, Low Methionine
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Servings: 1
Calories: 128kcal
Author: Heidi Dahlenburg

Ingredients

  • 1 clove garlic
  • 1 leek
  • 2 carrots
  • 2 celery stalks
  • 1 onion
  • 1 tomato
  • 1 Bay Leaf
  • 1 cup Fresh herbs Thyme, Rosemary, Oregano and Parsley.
  • 2.5 l water

Instructions

  • Add chopped garlic and an onion and saute for one minute before adding in the vegetables and water.
  • Simmer for 45 minutes then add in fresh herbs.
  • Simmer for another 15 minutes before removing from heat.
  • Drain stock through a sieve.

Notes

Vegetable Broth is a good base for cooking on a low-methionine diet. This broth can be used for a base in curries and soups or used along as a hot drink
The methionine has been calculated using the whole vegetables however, the content will be lower than stated as the vegetable will be drained from the liquid.
Total methionine - 59mg/2.5L

Nutrition

Methionine: 59mg | Calories: 128kcal | Carbohydrates: 29g | Protein: 5g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.2g | Sodium: 198mg | Potassium: 694mg | Fiber: 6g | Sugar: 9g | Vitamin C: 100mg | Calcium: 246mg | Iron: 6mg