White Vegetable Stock

A base to most vegetable and vegan soups and sauces. Vegetable stock is also a great poaching and braising liquid using a 2-5 method
Course Stocks
Cuisine American, Australian, Chinese, French, Indian, Italian, Japanese, Mediterranean, Mexican
Prep Time: 5 minutes
Cook Time: 30 mins
Servings: 1 Litre

White Vegetable Stock

A base to most vegetable and vegan soups and sauces. Vegetable stock is also a great poaching and braising liquid using a 2-5 method
Prep Time 5 mins
Cook Time 30 mins
Straining 5 mins
Total Time 40 mins
Course Stocks
Cuisine American, Australian, Chinese, French, Indian, Italian, Japanese, Mediterranean, Mexican
Servings 1 Litre
Calories 163 kcal

Ingredients
  

  • 100 g Brown Onion Sliced Thinly
  • 100 g Carrot Peeled and Sliced Thinly
  • 100 g Celery Sliced Thinly
  • 100 g Leek Sliced Thinly
  • 2 Bay Leaf
  • 2 sprigs Thyme
  • 4 Parsley Stalks
  • 4 Peppercorns
  • 1000 ml Water

Instructions
 

  • Place all ingredients into a pot
  • Bring to the boil than turn down to a simmer for 20 minutes
  • Strain through a fine strainer, cheesecloth or fine filter
  • Refrigerate until needed or freeze immediately if not required for more than 48hrs

Nutrition

Calories: 163kcalCarbohydrates: 37gProtein: 5gFat: 1gSaturated Fat: 1gSodium: 226mgPotassium: 906mgFiber: 8gSugar: 15gVitamin A: 19254IUVitamin C: 37mgCalcium: 185mgIron: 3mg
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