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All-purpose Vegetable Stock

Soften onions and leeks, sweat veggies, add water and bouquet garni, boil, simmer for 20 minutes, strain, and season.

Estimated Nutrition

	Per Serving	Total
Calories	137.5 kcals	550 kcals
Carbohydrates	12.5 grams	50 grams
Fat	8.75 grams	35 grams
Protein	3 grams	12 grams

Cook Time

35 mins

Produces

4 Units

Allergies

Vegetarian

Vegan

Dairy Free

Gluten Free

Ingredients

Dairy

30
g

Butter

Fruits

1
strip

Lemon Peel

For bouquet garni

NutsSeeds

4
stalks

Parsley

For bouquet garni

1
leaf

Bayleaf

For bouquet garni

1
clove

Garlic

For bouquet garni

3
sprigs

Tarragon

For bouquet garni

1
tsp

Fennel Seeds

For bouquet garni

4
units

Peppercorn

For bouquet garni

Vegetables

110
g

Onion

110
g

Leek

75
g

Cabbage

75
g

Fennel

75
g

Tomatoes

1
leaf

Leek

For bouquet garni

Steps

Finely chop all the vegetables.
Soften the onions and leeks gently in the butter for 5 minutes.
Add the remaining vegetables and sweat for a further 10 minutes.
Add 2-3 liters of water and the bouquet garni and bring to the boil.
Simmer gently for 20 minutes.
Strain and season.