Vegetable Stock Recipe

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Ingredients

Count

Nutrition

142

Calories

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Ingredients:

Serving

1 tsp olive oil
3 cups coarsely chopped onion
1 cup chopped carrot
3 large leeks (about 2 lb)
1 cup sliced mushrooms
1 cup (2-inch) parsley stems
1/2 tsp salt
5 thyme sprigs
2 bay leaves
8 cups water

Directions:

Heat oil in a large Dutch oven over medium-high heat. Add onion and carrot; sauté 8 minutes or until onion begins to brown.
Remove roots, outer leaves, and top 6 inches from leeks. Rinse well and drain. Reserve remaining portion for another use. Chop leek outer leaves and tops. Add roots, chopped leek, mushrooms, and remaining ingredients to onion mixture; bring to a boil. Reduce heat; simmer until reduced to 6 cups (about 30 minutes). Strain stock through a sieve over a bowl; discard solids.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	142.37 Kcal (596 kJ)
Calories from fat	6.8 Kcal
		% Daily Value*
Total Fat	0.76g	1%
Sodium	248.95mg	10%
Potassium	495.49mg	11%
Total Carbs	30.89g	10%
Sugars	10.55g	42%
Dietary Fiber	5.4g	22%
Protein	4.4g	9%
Vitamin C	25.5mg	42%
Vitamin A	0.2mg	7%
Iron	3.2mg	18%
Calcium	147.3mg	15%

Amount Per 100 g
Calories	24.48 Kcal (102 kJ)
Calories from fat	1.17 Kcal
		% Daily Value*
Total Fat	0.13g	1%
Sodium	42.8mg	10%
Potassium	85.19mg	11%
Total Carbs	5.31g	10%
Sugars	1.81g	42%
Dietary Fiber	0.93g	22%
Protein	0.76g	9%
Vitamin C	4.4mg	42%
Iron	0.5mg	18%
Calcium	25.3mg	15%

* 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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