Dark Vegetable Stock Recipe

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Ingredients:

Serving

1 tbsp canola oil
1 large onion, chopped
4 garlic cloves, unpeeled and smashed with the broad side of a knife
2 carrots, peeled and chopped
10 cups water
1 large sweet potatoes or 1 large potato , scrubbed and coarsely chopped
2 celery ribs, with leaves, chopped
8 large button mushrooms or 1 portabella mushroom, chopped
1 cup fresh parsley, chopped
2 bay leaves
1/4 tsp whole black peppercorn
1/2 tsp salt
6 cloves, whole
1/2 cup lentils, rinsed (optional)

Directions:

In a large soup pot, heat the vegetable oil.
Add the onions and garlic and saute until lightly browned, 8 to 10 minutes.
Add all of the remaining ingredients, cover, and bring to a boil.
Lower the heat and simmer for 50 minutes, until all of the vegetables are very soft.
Strain the stock through a sieve or colander.
Use stock right away, or refrigerate it in a sealed container up to 4 days, or freeze it for up to 6 months.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	197.99 Kcal (829 kJ)
Calories from fat	36.82 Kcal
		% Daily Value*
Total Fat	4.09g	6%
Cholesterol	0.13mg	0%
Sodium	384.21mg	16%
Potassium	816.62mg	17%
Total Carbs	31.62g	11%
Sugars	6.55g	26%
Dietary Fiber	11.71g	47%
Protein	9.91g	20%
Vitamin C	28.9mg	48%
Vitamin A	0.6mg	21%
Iron	3.7mg	21%
Calcium	142.3mg	14%

Amount Per 100 g
Calories	24.22 Kcal (101 kJ)
Calories from fat	4.5 Kcal
		% Daily Value*
Total Fat	0.5g	6%
Cholesterol	0.02mg	0%
Sodium	46.99mg	16%
Potassium	99.88mg	17%
Total Carbs	3.87g	11%
Sugars	0.8g	26%
Dietary Fiber	1.43g	47%
Protein	1.21g	20%
Vitamin C	3.5mg	48%
Vitamin A	0.1mg	21%
Iron	0.5mg	21%
Calcium	17.4mg	14%

* 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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