Light vegetable broth

Light vegetable broth is a flavorful, clear liquid obtained by slowly simmering a variety of fresh vegetables in water, without adding fats or heavy ingredients. This broth is characterized by its delicate flavor and low calorie content, making it an ideal base for soups, stews, risottos, and other culinary preparations where the goal is to enhance flavor without adding excessive density or fat.

The origin of light vegetable broth is traditional and universal in both home and professional cooking, present in various culinary cultures around the world. It is a versatile and healthy option that allows for the use of the nutrients and natural aromas of vegetables such as onion, celery, carrot, leek, and garlic, among others. Its simple preparation makes it a fundamental basic in the kitchen.

Among its properties, it stands out for its contribution of vitamins, minerals, and phytochemicals from the vegetables, which help maintain a balanced and nutritious diet. Furthermore, being low in sodium and fats (when homemade), it is ideal for light diets and for those looking to control calorie intake without sacrificing flavor.

Regarding synonyms in Spanish from Latin America, light vegetable broth may also be referred to as clear vegetable broth, vegetable stock, or simply vegetable consommé. These terms are often used depending on the region and culinary context, always referring to a light-textured, vegetable-flavored liquid base.