Vegetable Stock Recipe (Stovetop & Instant Pot)
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Dassana's Veg Recipes · by Dassana Amit★ 5.0 (3)

Vegetable Stock Recipe (Stovetop & Instant Pot)

NUTRITION · PER SERVING40M COOK
CAL 14%·PRO 29%
CARBS 56G82% OF CAL
17G FIBER17G OTHER22G TOTAL SUGAR
FAT 4G12% OF CAL
0G SAT3G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A savory vegetable broth made by simmering vegetables, herbs, and spices in water. Used as a flavorful base for soups, curries, gravies, and risotto.

componentdairy freediabeticgluten freeveganvegetarian
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Nutrition & ingredients

Ingredients

900, 900 ml
  • 1 tablespoon oil ( - any neutral oil, optional)
  • 1 bay leaf ((small to medium sized) or tej patta)
  • 4 garlic cloves ((medium-sized) lightly crushed with peels)
  • 1 cup chopped carrots (or 2 medium-sized carrots)
  • 1 to 1.25 cups chopped onions (or 1 medium to large onion)
  • 1 to 1.25 cups chopped button mushrooms ( or 8 to 10 button mushrooms)
  • ⅓ cup chopped tomatoes ( or 1 small to medium sized tomato)
  • ⅓ cup chopped celery ( or 2 celery stems, with or without leaves)
  • ⅓ cup chopped parsley (- both leaves and stems)
  • 3 cloves
  • 1 to 1.5 inches cinnamon (- true cinnamon and not cassia cinnamon)
  • 2 teaspoons fennel seeds
  • 1 tablespoon coriander seeds
  • ½ teaspoon black peppercorns
  • 4 cups water (or add as required)
PREP
10M
SODIUM
193MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.