Alexandra's Kitchen · by Alexandra Stafford★ 5.0
Homemade Vegetable Stock
NUTRITION · PER SERVING55M COOK
CAL 2%·PRO 3%
CARBS 11G97% OF CAL
3G FIBER4G SUGAR4G OTHER
FAT 0G4% OF CAL
0G SAT0G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A simple vegetable broth made from onion, carrot, celery, and aromatics. Use as a base for soups, risottos, and other dishes.
componentamericandairy freegluten freeveganvegetarian
View the full recipe on Alexandra's Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 2- 1 large yellow onion, quartered through the root
- 2 large carrots, roughly chopped
- 1 stalk celery, roughly chopped
- 1 large leek, washed and roughly chopped, optional
- 3 cloves garlic, peeled and crushed with the back of your knife
- 4 sprigs fresh parsley
- 4 sprigs fresh thyme
- 1 bay leaf
- 1 teaspoon coarse salt
- 1 teaspoon black peppercorns
- 3 quarts cold water
At a glance
PER SERVING · TIME 55M
CAL 2%·PRO 3%
CARBS 11G97% OF CAL
3G FIBER4G SUGAR4G OTHER
FAT 0G4% OF CAL
0G SAT0G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 45m
- Sodium
- 1244mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 244mg
- Calcium
- 175mg
- Iron
- 0.60mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 1244MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.