Basic Light Vegetable Stock Recipe

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Ingredients:

Serving

10 cups water
2 medium onions, quartered
2 medium sweet potatoes or 4 medium carrots, peeled
3 cloves garlic, unpeeled and smashed
2 large potatoes, thickly sliced
2 celery ribs, coarsely chopped
2 fresh parsley sprigs
1 bay leaf
1/2 tsp salt
6 peppercorns
4 allspice berries
1 cup mushroom stems (optional)

Directions:

Wash the vegetables well, removing any soil or sand.
Combine all of the ingredients in a large soup pot and cover with a tight-fitting lid.
On high heat, bring the stock to a boil and then lower the heat and simmer for about 45 minutes.
When the vegetables are quite soft and have lost their bright colors, the stock is done.
Strain the stock through a large colander or sieve, pressing out as much liquid as possible.
Discard or compost the vegetable solids.
Use the stock right away, or refrigerate in a sealed container for up to 4 days, or freeze up to 6 months.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	48.81 Kcal (204 kJ)
Calories from fat	0.09 Kcal
		% Daily Value*
Total Fat	0.01g	0%
Sodium	134.46mg	6%
Potassium	223.1mg	5%
Total Carbs	11.08g	4%
Sugars	2.81g	11%
Dietary Fiber	1.96g	8%
Protein	1.38g	3%
Vitamin C	3mg	5%
Vitamin A	0.4mg	14%
Iron	0.5mg	3%
Calcium	43.2mg	4%

Amount Per 100 g
Calories	17.63 Kcal (74 kJ)
Calories from fat	0.03 Kcal
		% Daily Value*
Total Fat	0g	0%
Sodium	48.57mg	6%
Potassium	80.59mg	5%
Total Carbs	4g	4%
Sugars	1.01g	11%
Dietary Fiber	0.71g	8%
Protein	0.5g	3%
Vitamin C	1.1mg	5%
Vitamin A	0.2mg	14%
Iron	0.2mg	3%
Calcium	15.6mg	4%

* 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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