This broth may be used as an extra-flavorful soup stock or as an alternative, with a little extra kick, to Basic Vegetable Stock. It’s also a soothing remedy for the common cold!

　　

Ingredients

makes about 6 cups

　　1 tablespoon olive oil

　　1 large onion, chopped, or 2 medium leeks, white parts only, chopped and well rinsed

　　4 to 6 cloves garlic, minced

　　1/4 cup dry red wine

　　6 cups water

　　

Step 1

Heat the oil in a 2-quart saucepan or small soup pot. Add the onion or leeks and sauté over medium heat until golden.

　　

Step 2

Add the garlic and continue to sauté until the onion or leeks brown lightly. Add the wine and water. Bring to a simmer, then cover and simmer gently over low heat for 30 to 40 minutes. You may leave the onions and garlic in if you wish, or strain the stock through a fine strainer. Discard the solids or puree them and add to soup for a thicker consistency.

　　

Nutrition Information

Step 3

Per cup:

　　

Step 4

Calories: 42

　　

Step 5

Total fat: 2g

　　

Step 6

Protein: 1g

　　

Step 7

Fiber: 1g

　　

Step 8

Carbohydrate: 4g

　　

Step 9

Cholesterol: 0mg

　　

Step 10

Sodium: 9mg

　　Vegan Soups and Hearty Stews for All Seasons