Vegetable and Legumes Broth with Gluten Free Bread by Balanced Living by JJ [ by Julia Jaczo ]  | Mealz

Vegetable and Legumes Broth with Gluten Free Bread


6 Servings

10 min Prep, 40 min Cook


Allergy Friendly


This recipe is a perfect immune booster I had when I was ill. Keeping the cooking water after boiling the vegetables reserves the vitamin and mineral content of the vegetables. I had it with Helen's beautiful gluten free bread. I added caramelised onion and my homegrown rosemary to the recipe to enhance the flavour. I was really scared that gluten free bread won't tasty nice as normally, gluten is what gives the nice consistency and texture of the bread but Helen's done very well. I could hardly tell the difference compared to normal bread. In fact, when I had it hot out of the oven with a bit of butter on top it tasted just like what my mothet's bread used to taste like back when I was little. A perfect hearty, tasty comfort meal.

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Cooking Stages

    • Boil your legumes for 10 minutes

    • Add your peeled chopped vegetable mix

    • Add the stock cubes

    • Add enough water to cover the vegetables and cook under small flame for 30-40 mins

    • Follow the instructions of bread making

    • When dough is done, add the caramelised onion and rosemary

    • The bread is ready to bake

    • When bread is baked and the vegetables are soft in the broth, it's ready to eat

    • Enjoy :)

Nutrition Facts

Serving Size 56.2 g

Amount Per Serving
Calories 150.7 cals8%
% Daily Value*
Kilojoules 630.3 kJ8%
Fat 0.2 g0%
Sodium 244 mg11%
Carbohydrate 33.4 g11%
Protein 3.8 g8%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.


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