Vegetable Stock

Sauté vegetables in olive oil, add water and aromatics, then boil and strain to create a fresh vegetable stock.

Vegetarian Vegan Gluten-Free Healthy Base

Estimated Nutrition

Calories

242

kcal / serving

242 kcal total

Carbs

26.2g

per serving

26.2 g total

Fat

14.8g

per serving

14.8 g total

Protein

5.8g

per serving

5.8 g total

Cook Time

minutes

Serves

batch

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Liquids

1.5

Water

cold

NutsSeeds

clove

Garlic

left whole and gently crushed

piece

Black Peppercorns

stalk

Parsley

fresh, roughly torn

OilsFats

Olive Oil

Vegetables

0.5

piece

Onion

diced

0.5

piece

Leek

diced

piece

Carrot

diced

bulb

Fennel

small, diced

piece

Button Mushrooms

stick

Celery

diced

piece

Tomatoes

diced

Method

Heat the olive oil in a heavy-bottomed stockpot over medium heat.

Add the diced onion, leek, carrot, and fennel and sweat for 3 minutes.

Pour in 1.5l of cold water to cover the vegetables and increase the heat to high.

Add garlic, peppercorns, mushrooms, celery, tomatoes, and parsley and stir.

Bring the mixture to a boil and simmer gently for 15 minutes.

Strain the liquid through a sieve and discard the solids.