Herbed Veggie Broth
(Total Time: 35 MIN| Serves: 8)
2 chopped celery stalks
2 peeled and chopped carrots
2 sliced zucchinis
2 sliced scallions
2 peeled and chopped garlic cloves
6 fresh parsley sprigs
4 fresh thyme sprigs
2 bay leaves
Salt, to taste
8 cups filtered water
In the pot of Instant Pot, add all ingredients.
Secure the lid and place the pressure valve to “Seal” position.
Select “Soup” and just use the default time of 30 minutes.
Select the “Cancel” and carefully do a “Natural” release.
Remove the lid and through a fine mesh strainer, strain the broth.
Keep aside at room temperature to cool completely.
Transfer into a container.
You can preserve this broth in the refrigerator for about 5-7 days or up to 3-4 months in the freezer.
Per Serving (Calories 18|Total Fat 0.1g| Net Carbs 0.5g| Protein 0.9g| Fiber 1.2g)