Vegetable Stock Recipe

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Vegetable Stock
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Ingredients
12
Count
Nutrition
78
Calories
Total time
45
Minutes
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Ingredients:

Directions:

  1. Wash all the vegetables well, especially the leek.
  2. Cut the celery, leek, squash, and carrots into chunks about 2 inches long.
  3. Put all the ingredients in a big pot.
  4. Bring the stock to a boil, then reduce to a simmer. Skim off and discard any sediment that foams to the top.
  5. Cover and cook for 30 minutes or longer, (the longer, the stonger).
  6. Discard the vegetables, strain the stock through a cheesecloth and freeze for up to 4 months.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 77.56 Kcal (325 kJ)
Calories from fat 36.49 Kcal
% Daily Value*
Total Fat 4.05g 6%
Sodium 240.52mg 10%
Potassium 263.67mg 6%
Total Carbs 9.57g 3%
Sugars 2.78g 11%
Dietary Fiber 2.64g 11%
Protein 1.39g 3%
Vitamin C 6.1mg 10%
Vitamin A 0.3mg 10%
Iron 0.4mg 2%
Calcium 89.8mg 9%
Amount Per 100 g
Calories 13.14 Kcal (55 kJ)
Calories from fat 6.18 Kcal
% Daily Value*
Total Fat 0.69g 6%
Sodium 40.76mg 10%
Potassium 44.68mg 6%
Total Carbs 1.62g 3%
Sugars 0.47g 11%
Dietary Fiber 0.45g 11%
Protein 0.24g 3%
Vitamin C 1mg 10%
Vitamin A 0.1mg 10%
Iron 0.1mg 2%
Calcium 15.2mg 9%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 1.4
    Points
  • 2
    PointsPlus

Good Points

  • low calorie,
  • low fat,
  • saturated fat free,
  • low sodium,
  • cholesterol free,
  • sugar free

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