Simple Vegetable Stock

Simple Vegetable Stock

Health Rating
Prep Cook Ready in Servings
5 min 50 min 55 min 7

Ingredients


1 bulb Garlic
10 cup Water
2 cup sliced Yellow onion
2 cup Leek (sliced)
1 cup sliced Carrots
1 cup diced Celery
1 small Turnip (peeled, cut into 8 wedges)
114 gm Cremini (Italian) mushroom (halved)
6 peppercorn Peppercorn
4 sprig Parsley, fresh
4 sprig Thyme, fresh
1 leaf Bay leaf

Instructions


Cut off pointed end of garlic just to expose cloves.

Combine garlic and the remaining ingredients in a Dutch oven; bring to a boil. Reduce heat, and simmer 50 minutes.

Strain through a fine sieve over a bowl; discard solids. Store in an airtight container in the refrigerator up to 1 week.

Nutrition Facts

Per Portion

Calories 65
Calories from fat 3.9
Calories from saturated fat 0.8
Total Fat 0.4 g
Saturated Fat 0.1 g
Trans Fat 0
Polyunsaturated Fat 0.2 g
Monounsaturated Fat 0.1 g
Cholesterol 0.0 mg
Sodium 49 mg
Potassium 384 mg
Total Carbohydrate 13.0 g
Dietary Fiber 3.1 g
Sugars 4.4 g
Protein 2.3 g

Dietary servings

Per Portion


Vegetables 2.4

Energy sources


Pygal80%431.2148207458191266.253804361406656%303.5345003828813151.952469660799214%343.0337754958061115.4163286477336880%6%14%CarbohydratesFatProtein
Soup