Nutrition info - Recipes
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EmailVegetable Soup-Stock
This broth is incredibly versatile - use it in place of chicken stock for vegetarian dishes, use it as a hearty brine for your holiday turkey, or serve it as a soup with small pasta and topped with grated Parmiggiano Reggiano.
Ingredients
For 4 people
- 18 cup(s) water
- 3 medium onions, diced
- 5 stalks celery, diced
- 16 ounce(s) carrots, scraped and diced
- 1 small bunch parsley
- 1 medium turnip, diced
- 3 cloves garlic, quartered
- 3 bay leaves
- 1 teaspoon(s) dried whole thyme
Directions
Combine all ingredients in a stockpot. Bring mixture to a boil; cover, reduce heat and simmer 1 1/2 to 2 hours. Uncover stockpot and continue cooking 2 hours. Strain stock through a cheesecloth or paper towel-lined sieve into a large bowl; discard vegetables and seasonings. Cover and chill stock.
Ready in 4 hours
Nutrition facts
- Kcal: 104.96 kcal
- Fibers (g): 5.53g
- Sodium (mg): 160.64mg
- Carbs: 25.84g
- Fat: 0.59g
- Saturated fat (g): 0.15g
- Proteins: 4.35g