Vegan - Vegetable Stock (Eating Well For Optimum Health)

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Vegetable Stock (Eating Well For Optimum Health)

 

Recipe By :Eating Well For Optimum Health - Andrew Weil, M.D.

Serving Size : 20 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 tablespoon extra-virgin olive oil

2 Leeks, white and light green parts only -- well washed

and chopped

4 medium onions -- chopped

6 large carrots -- peeled and chopped

3 stalks celery -- chopped

1 small bunch parsley stems

2 teaspoons whole dried marjoram

1/2 teaspoon whole dried thyme

3 bay leaves (Turkish)

OR

1/2 bay leaf (California)

1 1/2 gallons cold water

 

Heat the olive oil over medium-high heat in a large pot, add the vegetables, and

stir-fry to brown lightly.

 

Add the herbs and cold water. Bring to a boil, reduce heat, and simmer, partly

covered, for 1 hour.

 

Strain the stock through a fine sieve or cheesecloth-lined colander. Cool and

chill or feeze for later use.

 

Nutritional benefits: Micronutrients

 

 

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Per serving: 25 Calories (kcal); 1g Total Fat; (26% calories from fat); 1g

Protein; 4g Carbohydrate; 0mg Cholesterol; 22mg Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 0 Fat; 0

Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0