Nickel Allergy Friendly Garlic-Dill Yogurt Vegetable Broth

Total time40 min

Prep time10 min

Cook time30 min

Nickel Allergy Friendly Garlic-Dill Yogurt Vegetable Broth

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Ingredients

4 servings

1 tbsp extra virgin olive oil
Private Selection Italian Extra Virgin Olive Oil
Bertolli Extra Virgin D'Italiia Olive Oil 16.9oz
Extra Virgin Olive Oil FIELD DAY OLIVE OIL EXTRA VIRGIN Olitalia Extra Virgin Olive Oil
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4 cloves garlic, thinly sliced
1 medium yellow onion, roughly chopped
2 medium carrots, roughly chopped
2 stalks celery, roughly chopped
1 tsp ground turmeric
½ tsp ground black pepper
5 cups water
½ tsp salt
¼ cup plain whole-milk yogurt
3 tbsp fresh dill, roughly chopped
1 tbsp fresh lemon juice

Instructions

1
Heat the olive oil in a medium saucepan over medium heat until shimmering. Add the garlic and cook, stirring frequently, until fragrant and just beginning to turn golden at the edges, about 2 minutes. Watch closely, as garlic can brown quickly.
2
Add the onion, carrots, and celery to the pan. Cook, stirring occasionally, until the onion is softened and translucent, about 5 minutes.

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