Easy Prep Vegetable Stock Recipe

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Ingredients:

Serving

1/2 head celery
1 bunch parsley
1 bay leaf
1 onion
2 carrots
2 1/2 liters water

Directions:

Buy the whole head of celery but use the top half for this stock. Rinse any dirt off the leaves and put in a large stock pot. Any outer stalks that you wouldn't use in cooking can be added as well.
Add a whole bunch of parsley and a bay leaf.
Trim the roots off the onion and cut in half. Only remove the skins if they are split and dusty, otherwise just leave them on.
Cut the tops off the carrots, wash and cut in half lengthways.
Add the water and put on to simmer for an hour and a half to two hours.
Strain the vegetables. I do this in a colander (not a sieve) and squash the celery to get every last bit of flavour out of it. The stock is still lovely and clear and full of flavour.
Note: I don't season this stock since I'm going to use it in another recipe anyway.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	16.66 Kcal (70 kJ)
Calories from fat	0.03 Kcal
		% Daily Value*
Total Fat	0g	0%
Sodium	19.13mg	1%
Potassium	106.76mg	2%
Total Carbs	3.87g	1%
Sugars	1.86g	7%
Dietary Fiber	1.09g	4%
Protein	0.45g	1%
Vitamin C	2.9mg	5%
Vitamin A	0.2mg	7%
Calcium	13.5mg	1%

Amount Per 100 g
Calories	37.7 Kcal (158 kJ)
Calories from fat	0.07 Kcal
		% Daily Value*
Total Fat	0.01g	0%
Sodium	43.29mg	1%
Potassium	241.57mg	2%
Total Carbs	8.76g	1%
Sugars	4.21g	7%
Dietary Fiber	2.48g	4%
Protein	1.01g	1%
Vitamin C	6.6mg	5%
Vitamin A	0.5mg	7%
Calcium	30.5mg	1%

* 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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