Directions:
- Put the water into a large stockpot on high heat.
- Add the vegetables to the pot, then stir in the garlic, bay leaves, thyme, tumeric, salt, and parsely.
- Bring to a boil and cook uncovered for 15 minutes.
- Cover the pot, reduce heat to low, and simmer for one hour.
- Set aside to cool and then strain.
- Use the stock right away, refrigerate it in a sealed container for four days, or freeze it for up to six months.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 93.73 Kcal (392 kJ) | ||
| Calories from fat | 0.63 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.07g | 0% | |
|---|---|---|---|
| Sodium | 244.24mg | 10% | |
| Potassium | 556.32mg | 12% | |
| Total Carbs | 21.22g | 7% | |
| Sugars | 9.83g | 39% | |
| Dietary Fiber | 5.93g | 24% | |
| Protein | 2.65g | 5% | |
| Vitamin C | 15.7mg | 26% | |
| Vitamin A | 0.6mg | 21% | |
| Iron | 0.5mg | 3% | |
| Calcium | 121.6mg | 12% | |
* 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.
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