Vegetable stock
120 min
Suitable for vegans
Cuisine type:
Vegan cuisine
Additional culinary preparation:
Stocks
Seasonal period:
All year
Ingredients for 5 portions
Calculate portions
Elaboration
- Wash the green part of the leek and chop it into big pieces.
- Peel and chop the onions into large chunks.
- Wash, peel and cut the carrots into 2 or 3 chunks.
- Put all the clean and cut ingredients into a pan with cold water. Bring to a boil. Reduce the heat and simmer skimming off any scum which rises up for about 2 hours.
- Strain and set aside the stock.
- Discard the vegetables.
Nutritional information (1 portion)
Energy
71.36
kcal
Carbohydrates
11.47
g
Proteins
3.05
g
Lipids
0.59
g
Fiber
4.44
g
Saturates
0.13
g
Monounsaturated fatty acids
0.0
g
Polyunsaturated fatty acids
0.26
g
Cholesterol
0.0
mg
Calcium
119.85
mg
Iron
1.86
mg
Zinc
0.36
mg
Vitamin A
311.04
ug
Vitamin C
31.84
g
Folic acid
99.82
ug
Salt (Sodium)
43.98
mg
Sugars
9.85
g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.
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