Vegetable Stock Recipe

Recipe By Asian Food Network

Made simply of vegetables, herbs and water, this homemade vegetable stock is a must-have in your fridge or freezer Not only does it make good use of leftover vegetable scraps or vegetables on the turn and saves you from buying cubed stock, it is an incredible base for a tasty soup, stews and sauces. The best news? It can be kept in the freezer for up to three months.

4.7
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1hr 5minstotal
10minsPrep
45minsCook

ingredients serves

2
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Ingredients For Vegetable Stock Recipe

Nutrition
value
389
calories per serving
28 g Fat5 g Protein28 g Carbs9 g FiberOther

Current Totals

  • 28 g Fat
  • 5 g Protein
  • 28 g Carbs
  • 9 g Fiber

MacroNutrients

  • Carbs
    28 g
  • Protein
    5 g
  • Fiber
    9 g

Fats

  • Fat
    28 g

Vitamins & Minerals

  • Calcium
    141 mg
  • Iron
    5 mg
  • Vitamin A
    2885 mcg
  • Vitamin B1
    0 mg
  • Vitamin B2
    0 mg
  • Vitamin B3
    1 mg
  • Vitamin B6
    0 mg
  • Vitamin B9
    104 mcg
  • Vitamin B12
    0 mcg
  • Vitamin C
    43 mg
  • Vitamin E
    4 mg
  • Copper
    0 mcg
  • Magnesium
    68 mg
  • Manganese
    1 mg
  • Phosphorus
    157 mg
  • Selenium
    8 mcg
  • Zinc
    1 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment

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