Vegetable Stock

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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 25.1
  • Total Fat: 0.2 g
  • Cholesterol: 0.0 mg
  • Sodium: 211.9 mg
  • Total Carbs: 5.5 g
  • Dietary Fiber: 1.8 g
  • Protein: 1.2 g

View full nutritional breakdown of Vegetable Stock calories by ingredient


Introduction

If you cook your own stock and freeze them in small portions - you'll find that they'll give your food a delicious depth of flavour. If you cook your own stock and freeze them in small portions - you'll find that they'll give your food a delicious depth of flavour.
Number of Servings: 10

Ingredients

    2 medium carrots, trimmed and cut into chunks
    3 sticks of celery, cut into chunks
    1 medium onion, quatered
    1/2 small cabbage, coarsely shredded
    2 garlic cloves, peeled and coarsely chopped
    2 springs parsley
    2 tbsp soy sauce
    2 litres water

Directions

Put all the ingredients into a large saucepan, bring to the boil and simmer over a low heat for an hour and a half. Strain the liquid, adjust the seasoning and use.

Serving Size: 10

Number of Servings: 10

Recipe submitted by SparkPeople user TAKING-CONTROL.