All-purpose Vegetable Stock

Soften onions and leeks, sweat veggies, add water and bouquet garni, boil, simmer for 20 minutes, strain, and season.

Vegan Healthy Vegetable Stock Soup Base

Estimated Nutrition

Calories

137.5

kcal / serving

550 kcal total

Carbs

12.5g

per serving

50 g total

Fat

8.75g

per serving

35 g total

Protein

per serving

12 g total

Cook Time

minutes

Serves

Units

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

Butter

Fruits

strip

Lemon Peel

For bouquet garni

NutsSeeds

stalks

Parsley

For bouquet garni

leaf

Bay Leaf

For bouquet garni

clove

Garlic

For bouquet garni

sprigs

Tarragon

For bouquet garni

tsp

Fennel Seed

For bouquet garni

units

Peppercorn

For bouquet garni

Vegetables

110

110

For bouquet garni

Method

Finely chop all the vegetables.

Simmer gently for 20 minutes.

Strain and season.

Soften the onions and leeks gently in the butter for 5 minutes.

Add the remaining vegetables and sweat for a further 10 minutes.

Add 2-3 liters of water and the bouquet garni and bring to the boil.