Vegetable Stock
Ingredients
The vegetables
-
2
medium
onions
-
4
medium
carrots
-
1 to 2
medium
celery stalks
-
1
bunch
leek or fennel tops
-
1
bulb
garlic
-
1
handful
fresh parsley
-
1
small bunch
fresh thyme
-
3
leaves
bay leaves
Seasoning and water
-
2
teaspoons
sea salt
-
1
teaspoon
black peppercorns
-
10 to 12
cups
filtered water
Instructions
- Wash the vegetables thoroughly.
- Chop the vegetables into manageable pieces.
- Place all ingredients in a large pot and bring to a boil.
- Reduce the heat and simmer gently, covered, for 1 hour.
- Strain the stock through a fine mesh strainer and discard the solids.
Nutrition Facts (estimated)
Servings
8
Calories
50
Total fat
0g
Total carbohydrates
12g
Total protein
2g
Sodium
500mg
Cholesterol
0mg
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