Quick Vegetable Stock

Melt butter, sweat veggies with herbs, add water, boil, simmer, strain, and season. Ready in 25 minutes.

Easy Vegetarian Vegan Gluten-Free Dairy-Free

Estimated Nutrition

Calories

0.62

kcal / serving

354 kcal total

Carbs

0.03g

per serving

15.55 g total

Fat

0.07g

per serving

39.2 g total

Protein

0.0006g

per serving

0.33 g total

Cook Time

25

minutes

Serves

570

ml

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

50

g

NutsSeeds

1

stalks, a few

1

sprig

1

sprig

1

sprig

1

and pepper

1

and salt

Vegetables

1

peeled and diced

1

peeled and diced

1

stick

with leaves, chopped

1

trimmings from any of the following: mushrooms, fennel, leeks, green beans, lettuce, asparagus or broccoli (Optional)

1

trimmings from any of the following: mushrooms, fennel, leeks, green beans, lettuce, asparagus or broccoli (Optional)

1

trimmings from any of the following: mushrooms, fennel, leeks, green beans, lettuce, asparagus or broccoli (Optional)

1

trimmings from any of the following: mushrooms, fennel, leeks, green beans, lettuce, asparagus or broccoli (Optional)

1

trimmings from any of the following: mushrooms, fennel, leeks, green beans, lettuce, asparagus or broccoli (Optional)

1

trimmings from any of the following: mushrooms, fennel, leeks, green beans, lettuce, asparagus or broccoli (Optional)

1

trimmings from any of the following: mushrooms, fennel, leeks, green beans, lettuce, asparagus or broccoli (Optional)

1

sprig

optional

Method

1

Cover with 900 ml of water. Bring to a boil, partially cover and simmer for 15 minutes.

2

Melt the butter in a pan and stir in the vegetables.

3

Sweat, covered, over low heat for 10 minutes before adding the herbs.

4

Strain and season.

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