Golden Vegetable Broth with Edible Flowers

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A clear, golden broth infused with seasonal vegetables and served with delicate edible flowers. This asian-inspired soups ready in about 60 minutes pairs diced Carrots, stalk diced Celery, diced Onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 85 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 25 min Cook: 35 min Serves 4 Asian cuisine 85 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat a pot over medium heat and add 1/4 cup water. Sauté 1 cup diced carrots, 1 diced celery stalk, 1/2 cup diced onion, and 2 minced garlic cloves for 5-6 minutes until softened but not browned, stirring frequently.
  2. Step 2: Add 1 sheet kombu seaweed and 4 cups vegetable stock to the pot, then bring to a gentle simmer. Skim off any foam that rises to the surface.
  3. Step 3: Simmer uncovered for 30 minutes until broth is clear and vibrant, stirring occasionally and removing kombu after 20 minutes.
  4. Step 4: Strain broth through a fine-mesh sieve into a bowl, discarding solids. Stir in 1 tbsp fresh dill until fragrant. Serve hot in bowls, garnished with 1/4 cup edible flowers arranged in a spiral pattern.

Frequently asked questions

How long does Golden Vegetable Broth with Edible Flowers take to make?

Total time is about 60 minutes (25 min prep + 35 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Golden Vegetable Broth with Edible Flowers?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep diced carrots from drying out.

Can I substitute ingredients in Golden Vegetable Broth with Edible Flowers?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Golden Vegetable Broth with Edible Flowers for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Golden Vegetable Broth with Edible Flowers?

Asian soups like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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