Healthy Vegetable Stock
Healthy Vegetable stock - Simply delicious - whether pure or in a soup
Healthy, because
Even smarter
Nutritional values
This spicy vegetable stock consists of purely natural ingredients with no unnecessary additives such as sugar or flavor enhancers.
You are relatively free in your choice of vegetable and herb varieties for the vegetable stock: In autumn, for example, you could also use pumpkin.
(Percentage of daily recommendation)
| Calorie | 71 cal. | (3 %) | ||
| Protein | 0 g | (0 %) | ||
| Fat | 8 g | (7 %) | ||
| Carbohydrates | 1 g | (1 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0.4 g | (1 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1 mg | (8 %) | ||
| Vitamin B₁ | 0 mg | (0 %) | ||
| Vitamin B₂ | 0 mg | (0 %) | ||
| Niacin | 0.1 mg | (1 %) | ||
| Vitamin B₆ | 0 mg | (0 %) | ||
| Folate | 9 μg | (3 %) | ||
| Pantothenic acid | 0.1 mg | (2 %) | ||
| Biotin | 0.3 μg | (1 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 2 mg | (2 %) | ||
| Potassium | 52 mg | (1 %) | ||
| Calcium | 10 mg | (1 %) | ||
| Magnesium | 4 mg | (1 %) | ||
| Iron | 0.1 mg | (1 %) | ||
| Iodine | 1 μg | (1 %) | ||
| Zinc | 0.1 mg | (1 %) | ||
| Saturated fatty acids | 1.1 g | |||
| Uric acid | 5 mg | |||
| Cholesterol | 0 mg |
Preparation steps
Peel or wash and clean vegetables and herbs. Then cut them into cubes or rings or chop them roughly.
Heat the oil in a large pot and sauté the vegetables for about 4 minutes over high heat. Add 6 cups of water, mix in herbs and salt.
Bring everything to a boil, reduce heat, cover and simmer on low heat for about 1 hour.
In the meantime, rinse 4 screw-top jars (each with a capacity of 14 ounces) with boiling water and dry them upside down on a kitchen towel.
Pour liquid through a sieve into the jars while still hot. Close with the lid and turn upside down for 5 minutes. Then turn it over again and let it cool down. Store in refrigerator or once cooled store in the freezer.
