Vegetable stock (recipe)

Vegetable stock (recipe)
Name	Vegetable stock
Ingredients	Celery & leaves • Leek • Carrots • Garlic cloves • Fresh parsley • Yellow onions • Peppercorns • Bay leaves • Kosher salt • Thyme • Water
Cooktime (in hours)	0.5
Preptime (in hours)	0.25
Totaltime (in hours)	0.75
Keto friendliness	Keto friendly
Calories	26.6
Fat	0.2
Protein	1
Carbohydrate	6
Fiber	1.4
Net carbohydrates	4.6
Sugar	2.4
Saturated fat	0
Cholesterol (mg)	0
Sodium	103.1
Yield	12 cups
Reviewaggregate

Editor-In-Chief: Prab R Tumpati, MD
Obesity, Sleep & Internal medicine
Founder, WikiMD Wellnesspedia &
W8MD medical weight loss NYC and sleep center NYC
Vegetable stock (recipe) is a keto friendly food item with net carbohydrates of about 4-5 per serving.

Recipe instructions

1. Wash all the vegetables well, especially the leek.
2. Cut the celery, leek, squash, and carrots into chunks about 2 inches long.
3. Put all the ingredients in a big pot.
4. Bring the stock to a boil, then reduce to a simmer. Skim off and discard any sediment that foams to the top.
5. Cover and cook for 30 minutes or longer, (the longer, the stonger).
6. Discard the vegetables, strain the stock through a cheesecloth and freeze for up to 4 months.
   
   Food tags
   Vegetable,

Keto-meter rating

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Time:
Prep Time in Hours and Mins:45M

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