Oh My Veggies · by Nicole★ 5.0 (4)
How to make vegetable stock
NUTRITION · PER SERVING30M COOK
CAL 10%·PRO 15%
CARBS 26G54% OF CAL
9G FIBER7G OTHER9G TOTAL SUGAR
FAT 8G36% OF CAL
1G SAT7G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A simple homemade vegetable stock made by simmering vegetables and aromatics. A pantry staple for soups, grains, and sauces.
component🥄 saucepandairy freegluten freeveganvegetarian
View the full recipe on Oh My Veggies →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 2 tbs olive oil
- 2 onions (chopped)
- 6 celery stalks (chopped)
- 3 carrots (chopped)
- 1 zucchini (chopped)
- salt (to taste)
- 2 fat cloves 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
At a glance
PER SERVING · TIME 30M
CAL 10%·PRO 15%
CARBS 26G54% OF CAL
9G FIBER7G OTHER9G TOTAL SUGAR
FAT 8G36% OF CAL
1G SAT7G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Sodium
- 389mg
- Total sugar
- 9g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 803mg
- Calcium
- 94mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- —
- SODIUM
- 389MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.