Food Faith Fitness · by Amelia Mapstone★ 4.0 (1)
Vegetable Stock
NUTRITION · PER SERVING75M COOK
CAL 1%·PRO 2%
CARBS 7G96% OF CAL
1G FIBER2G OTHER3G TOTAL SUGAR
FAT 0G4% OF CAL
0G SAT0G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A fragrant homemade vegetable stock simmered with aromatics, herbs, and bay leaf for 75 minutes. A versatile vegan base for soups, risotto, and other dishes.
component🍲 stockpotdairy freegluten freeveganvegetarian
View the full recipe on Food Faith Fitness →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 3 small onions (halved)
- 3 large carrots (chopped)
- 3 celery stalks (chopped)
- 1 leek (chopped (optional))
- 1 garlic bulb (halved)
- 4 sprigs fresh parsley
- 3 sprigs fresh thyme
- 3 bay leaves
- 1 teaspoon sea salt
- 1 teaspoon black peppercorns
- 10 cups water
At a glance
PER SERVING · TIME 75M
CAL 1%·PRO 2%
CARBS 7G96% OF CAL
1G FIBER2G OTHER3G TOTAL SUGAR
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
- 15m
- Cook
- 1h
- Sodium
- 34mg
- Total sugar
- 3g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 142mg
- Calcium
- 33mg
- Iron
- 0.23mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 34MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.