Vegetable Stock
Putting a stock on the website seems a little unneccessary but actually not many people make stock anymore. We don’t very often, but sometimes there is no substitute because stock cubes/stock pots are just too salty!
Vegetable Stock
Servings: 1 litre
Calories: 141kcal
Ingredients
- 1 White Onion
- 1 large Carrot or 2 smaller ones
- 2 sticks Celery
- 1 Leek
- 1 Bouquet Garnet
Instructions
- Roughly chop all the vegetables (don't bother peeling them but just wash off any dirt) and place in a saucepan with 1.5 litres of water
- Make a bouquet garnet of a little outer leek leaf wrapped around 2 bay leaves, a few parsley stalks, a couple of sprigs of thyme or whatever other herbs you have around but avoid the really pungent ones. Put the bouquet garnet into the saucepan
- Bring to the boil and then simmer for around 2 hours. When you're ready, strain the liquid and you have vegetable stock!
Nutrition
Calories: 141kcal | Carbohydrates: 32g | Protein: 4g | Fat: 1g | Saturated Fat: 1g | Sodium: 136mg | Potassium: 759mg | Fiber: 7g | Sugar: 13g | Vitamin A: 13955IU | Vitamin C: 27mg | Calcium: 134mg | Iron: 2mg