Vegetable Stock Recipe
Recipe By Asian Food Network
Made simply of vegetables, herbs and water, this homemade vegetable stock is a must-have in your fridge or freezer Not only does it make good use of leftover vegetable scraps or vegetables on the turn and saves you from buying cubed stock, it is an incredible base for a tasty soup, stews and sauces. The best news? It can be kept in the freezer for up to three months.
4.7
28 Rating -
Rate
Vegdiet
1hr 5minstotal
10minsPrep
45minsCook
1hr 5m.total
10m.Prep
45m.Cook
plan
Bookmark
ingredients serve
serve1
Add to Shopping ListIngredients for Vegetable Stock Recipe
- 2.25 liter Water
- 2 tablespoon Olive oil
- 1 Large Onions
- 1/2 Bulb of garlic
- 1 Large Carrots
- 1.50 Celery stalks
- 1.50 Leeks
- 3 sprig Fresh parsley
- 3 sprig Fresh thyme
- 1 Bay leaves
Nutrition
value
value
389
calories per serving
28 g Fat5 g Protein28 g Carbs9 g FiberOther
Current Totals
- Fat28g
- Protein5g
- Carbs28g
- Fiber9g
MacroNutrients
- Carbs28g
- Protein5g
- Fiber9g
Fats
- Fat28g
Vitamins & Minerals
- Calcium141mg
- Iron5mg
- Vitamin A2885mcg
- Vitamin B1< 1mg
- Vitamin B2< 1mg
- Vitamin B31mg
- Vitamin B6< 1mg
- Vitamin B9104mcg
- Vitamin B120mcg
- Vitamin C43mg
- Vitamin E4mg
- Copper< 1mcg
- Magnesium68mg
- Manganese< 1mg
- Phosphorus157mg
- Selenium8mcg
- Zinc< 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
Recipe By Asian Food Network