Homemade Vegetable Stock
(0 votes)
(0 votes)
Health Score:
100 / 100
Difficulty:
easy
Difficulty
Preparation:
2 h. 30 min.
Preparation
Calories:
70
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 70 cal. | (3 %) | ||
| Protein | 3 g | (3 %) | ||
| Fat | 4 g | (3 %) | ||
| Carbohydrates | 6 g | (4 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.6 g | (12 %) |
more nutritional values
| Vitamin A | 0.8 mg | (100 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1 mg | (8 %) | ||
| Vitamin K | 53.3 μg | (89 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.3 mg | (11 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 95 μg | (32 %) | ||
| Pantothenic acid | 0.3 mg | (5 %) | ||
| Biotin | 3.7 μg | (8 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 24 mg | (25 %) | ||
| Potassium | 455 mg | (11 %) | ||
| Calcium | 82 mg | (8 %) | ||
| Magnesium | 21 mg | (7 %) | ||
| Iron | 0.9 mg | (6 %) | ||
| Iodine | 9 μg | (5 %) | ||
| Zinc | 0.4 mg | (5 %) | ||
| Saturated fatty acids | 0.6 g | |||
| Uric acid | 86 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 6 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
6
- Ingredients
- 2 Leeks
- 3 stalks Celery
- 2 carrots
- 1 onion
- 2 garlic cloves
- 2 Tbsps olive oil
- 1 bay leaf
- 1 tsp peppercorns
- ½ tsp salt
Preparation steps
1.
Rinse the leeks and celery stalks and cut into large pieces. Peel and coarsely chop the carrots, onion and garlic. Heat the olive oil in a large pot and sauté the vegetables for about 5 minutes.
2.
Add the bay leaf and peppercorns and pour in 2 liters (approximately 8 cups) of water. Simmer over low heat for about 2 hours, until the liquid has reduced by about half. Strain through a fine mesh sieve, season with salt and pour into clean, glass jars.
