Vegetable Stock Recipe

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Ingredients

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Nutrition

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Total time

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Ingredients:

Serving

1 tsp olive oil
2 cups carrots
2 cups celery
2 medium onions
6 cups water
1 tsp salt
1 tsp basil
1 tsp oregano
1 tsp black pepper

Directions:

Cut the Carrots into rounds and both the Celery and Onions into bite size pieces.
Fry these in a pan with the Olive Oil and Spices until the Onions turn opaque.
Add the water and get to a rolling boil.
Boil until the vegetables are soft, about 20 minutes.
Strain out the vegetables in a large grate strainer to keep the spices in the stock.
Discard vegetables.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	54.78 Kcal (229 kJ)
Calories from fat	8.33 Kcal
		% Daily Value*
Total Fat	0.93g	1%
Sodium	540.35mg	23%
Potassium	342.89mg	7%
Total Carbs	10.73g	4%
Sugars	5.14g	21%
Dietary Fiber	3.43g	14%
Protein	1.43g	3%
Vitamin C	7.4mg	12%
Vitamin A	0.5mg	17%
Iron	0.1mg	1%
Calcium	77.8mg	8%

Amount Per 100 g
Calories	12.95 Kcal (54 kJ)
Calories from fat	1.97 Kcal
		% Daily Value*
Total Fat	0.22g	1%
Sodium	127.71mg	23%
Potassium	81.04mg	7%
Total Carbs	2.54g	4%
Sugars	1.21g	21%
Dietary Fiber	0.81g	14%
Protein	0.34g	3%
Vitamin C	1.8mg	12%
Vitamin A	0.1mg	17%
Calcium	18.4mg	8%

* 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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