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Vegetable Broth

Preparation: 15 mins

Cooking: 90 mins

Serves 4, costs under £2.00


  • 3 Tablespoons (50g) Broth (Soup) Mix
  • 2 (14g) Vegetable Stock Cubes (use reduced salt when possible)
  • 2 Pints (1L) Water
  • 1 Medium Sized (150g) Onion
  • 2 Medium Sized (160g) Carrots
  • 1 (160g) Leek
  • ½ (50g) Turnip
  • 1 Pinch Black Pepper to taste

Allergy Disclaimer

Always check the label of each ingredient for allergy warnings.

Cost Disclaimer

Please note the cost per serving may now be slightly higher due to rising prices in supermarkets.


  1. Unless you are using quick cook broth mix you will need to soak it overnight (10 hours). Place the broth mix in a bowl and add the water until just covering the mix then leave to soak.
  2. Add boiling water and stock cubes to a pan and once its dissolved add the broth mix. Bring to boil, then simmer for 1 hour.
  3. Finely chop the onions and leek and add to pan, simmer for 20 minutes.
  4. Peel and grate the carrots and turnip then add to pan and simmer for a further 10 minutes.
  5. Add pepper to taste and serve once the vegetables are soft.

Nutritional Information

Per 100g
Per 340g serving

Energy Kcals
Energy Kj
1 g
3.5 g
Total Fat
0 g
1.1 g
Saturated Fat
0 g
0.0 g
4.2 g
14.3 g
Total Sugars
1.7 g
5.7 g
NSP Fibre
1.3 g
4.6 g
177 mg
603 mg
0.4 g
1.5 g

Find out about nutritional labelling

Nutrition labels on the front of packaging

  • Most of the big supermarkets and many food manufacturers display nutritional information on the front of pre-packed food.
  • Front of pack nutrition labels provide information on the number of grams of fat, saturated fat, sugars and salt and the amount of energy (in kJ and kcal) in a serving or portion of a recipe.
  • The labels also include information about reference intakes (expressed as a percentage) which are guidelines about the approximate amount of particular nutrients and energy required for a healthy diet.
  • The colour coding tells you at a glance if the food has high (red), medium (amber) or low (green) amounts of fat, saturated fat, sugars and salt.
  • The more greens on the label, the healthier the choice
  • Amber means neither high nor low, so you can eat foods with all or mostly ambers on the label most of the time.
  • Reds on the label means the food is high in that nutrient and these are the foods we should cut down on. Try to eat these foods less often and in small amounts.

Food shopping tips

If you’re trying to decide which product to choose, check to see if there's a nutrition label on the front of the pack. This will help you to quickly assess how your choices stack up. You will often find a mixture of red, amber and green colour coding for the nutrients. So when you're choosing between similar products, try to go for more greens and ambers and fewer reds if you want to make a healthier choice.