Vegetable broth with fennel

Recipe from Наталья
Vegetable broth with fennel
Cooking time: 15 min
Servings 4
A very tasty and flavored vegetable broth. It is made of different herb stalks and spices. This dish can be used as a base for risotto, soup or any main dish.


  • Water
    20 tbsp.
  • Green onion
    2 bunch
  • Parsley
    8 stalks
  • Celery
    2 stalks
  • Caraway
    4 stalks
  • Coriander seeds
    6 pcs.
  • Fennel seeds
  • Black peppercorns
    12 pcs.
  • Lemon juice
    6 tsp.
  • Olive oil
    6 tbsp.
  • Salt
    to taste

Nutrition facts per serving

  • Calories

    298 kcal

  • Protein

    2 g

  • Fat

    31 g

  • Carbohydrates

    4 g


  • Rinse the herbs under running water. Then wrap the following ingredients in cheesecloth: coriander seeds, black peppercorns, caraway, fennel, celery, parsley. Tie the stalks well.

  • Put this bouquet of herbs and spices to a pot. Fill the pot with water. Add olive oil, lemon juice, salt and chopped green onion. Cook over medium heat. Bring to a boil, cook for about 10 minutes. Strain the broth.


  • To strain broth with cheesecloth, you will need: 1 empty pot of the same size, cheesecloth, mesh strainer and a ladle. Place the cheesecloth under running water, then wring out and transfer to the mesh strainer. Next, put it over the empty pot. Pour the broth with a ladle.

  • How to get lemon juice? Take out the lemon from fridge, leave it heat up for a few minutes. Then roll the fruit on your cooking board with your hands. This action helps to get more juice. Then slice the lemon crosswise using a sharp knife. Squeeze the lemon with the cutting side up, so the seeds don’t fall into the bowl.

Bon Appetit!

Similar recipes


Step by step recipes

1354 recipes