Vegetable Stock Recipe

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Ingredients

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Nutrition

Calories

Total time

Minutes

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Ingredients:

Serving

2 tbsp olive oil
1 cup diced carrot
1 cup diced celery
1/2 cup sliced leeks
1 clove garlic
1 small red onion, halved
12 oz fresh white mushrooms, halved
8 cup cold water
1 small roma tomato , roughly chopd
1/2 tsp fresh thyme leaves (1/4 tsp dried )
1/2 tsp fresh marjoram (1/4 dried )
4 sprigs fresh parsley

Directions:

Heat oil in a saucepan on low heat.
Add carrot, celery, and leek and cook until soft.
Add garlic, onion, mushrooms, cook until onion is soft.
Add water and bring to boil.
Skim off any scum from the surface.
Add tomato, thyme, marjoram, parsley.
Reduce heat, and simmer uncovered for an hour.
Strain through a fine-mesh sieve lined with cheesecloth into an airtight container.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	94.13 Kcal (394 kJ)
Calories from fat	50.63 Kcal
		% Daily Value*
Total Fat	5.63g	9%
Sodium	48.71mg	2%
Potassium	438.97mg	9%
Total Carbs	8.79g	3%
Sugars	4.53g	18%
Dietary Fiber	2.59g	10%
Protein	3.08g	6%
Vitamin C	9.4mg	16%
Vitamin A	0.3mg	9%
Iron	1.1mg	6%
Calcium	72.1mg	7%

Amount Per 100 g
Calories	17.39 Kcal (73 kJ)
Calories from fat	9.35 Kcal
		% Daily Value*
Total Fat	1.04g	9%
Sodium	9mg	2%
Potassium	81.09mg	9%
Total Carbs	1.62g	3%
Sugars	0.84g	18%
Dietary Fiber	0.48g	10%
Protein	0.57g	6%
Vitamin C	1.7mg	16%
Iron	0.2mg	6%
Calcium	13.3mg	7%

* 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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