How to make vegetable stock

  • prep: 0 hr
  • cook: 0 hr
  • total: 0 hr
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  • servings:
  • Ingredients

    • 2 tbs olive oil
    • 2 onions, chopped
    • 6 celery stalks, chopped
    • 3 carrots, chopped
    • 1 zucchini, chopped
    • a couple of pinches of salt
    • 2 fat cloves of garlic, crushed
    • 6 mushrooms, chopped
    • your choice of parsley stalks, thyme sprigs,leek tops, red capsicum (bell pepper), spring onions, shallots, rosemary, fennel, tomato, basil, dried mushrooms to fill the pot up to 3/4 below the rim.
    • 1/4 cup French green lentils
    • 1 tsp peppercorns
    • 3 bay leaves

    Instructions

    Click Here For Step-By-Step Instructions

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    Nutrition

    Nutritional Info
    • Servings Per Recipe: 4
    • Amount Per Serving
    • Calories: 427 % Daily Value *
    • Total Fat: 18 g 28.03%
    • Saturated Fat: 2 g 11.71%
    • Trans Fat: 0 g %
    • Cholesterol: 2 mg 0.5%
    • Sodium: 1675 mg 69.78%
    • Calcium: 89 mg 8.89%
    • Potassium: 554 mg 15.83%
    • Magnesium: 0 mg 0%
    • Iron: 1 mg 6.94%
    • Zinc: 0 mg 0%
    • Total Carbohydrate: 61 g %
    • Dietary Fiber: 14 g 57.44%
    • Sugar: 24 g
    • Protein: 7 g
    • Alcohol: 0 g
    • Omega 3 Fatty Acid: 0 g
    • Omega 6 Fatty Acid: 0 g
    • Vitamin A 329.63%
    • Vitamin C 33.34%
    • Vitamin D 0%
    • * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
    Diabetes Exchanges
    • Exchange - Fat3
    • Exchange - Fruit0
    • Exchange - NonFat Milk0
    • Exchange - Other Carbs0
    • Exchange - Starch3
    • Exchange - Vegetables4
    • Exchange - Lean Meat0
    • Exchange - Alcohol0
    MyPlate Info
    • MyPlate - Grain Total2 oz-eq
    • MyPlate - Vegetable Total2 c
    • MyPlate - Fruit0 c
    • MyPlate - Dairy0 c
    • MyPlate - Protein Total0 oz-eq

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