Vegetable Stock Recipe

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Vegetable Stock
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  1. Place the vegetables in the stockpot, add 2 litres of water, a bay leaf and some peppercorns, and simmer, covered, over a low heat for 1-2 hours.
  2. Strain and freeze in small portions (about 1 cup/8 fluid ounces).
  3. If you run out of stock, use water, and add a teaspoonful of soy sauce, miso paste or Vegemite, and a bayleaf.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 0.12 Kcal (1 kJ)
Calories from fat 0.03 Kcal
% Daily Value*
Total Fat 0g 0%
Sodium 0.01mg 0%
Potassium 0.2mg 0%
Total Carbs 0.03g 0%
Dietary Fiber 0.01g 0%
Protein 0g 0%
Calcium 0.3mg 0%
Amount Per 100 g
Calories 313 Kcal (1310 kJ)
Calories from fat 72 Kcal
% Daily Value*
Total Fat 8g 0%
Sodium 23mg 0%
Potassium 529mg 0%
Total Carbs 75g 0%
Dietary Fiber 26g 0%
Protein 8g 0%
Vitamin C 47mg 0%
Iron 43mg 0%
Calcium 834mg 0%

* 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.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 0
  • 0

Good Points

  • saturated fat free,
  • very low sodium,
  • cholesterol free,
  • sugar free,
  • high fiber

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