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Vegetable Stock (Low Cholesterol)
by Tarla Dalal
Added to 40 cookbooks
This recipe has been viewed 24623 times
Use plenty of vegetables of your choice to make a nutritious vegetable stock, which can replace water in recipes like Healthy Brown Onion Soup, Asparagus Soup and Green Peas Skin soup.
Main Procedure- Place all the ingredients in a large pan.
- Add 6 cups of water and bring to a boil.
- Lower the heat, cover with a lid and simmer for about 20 minutes to enable the vegetables to release their flavours into the liquid.
- Cool, strain, discard the vegetables and use the liquid (stock) as required.
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Nutrient values (Abbrv) per serving
| Energy | 27 cal |
| Protein | 0.6 g |
| Carbohydrates | 6 g |
| Fiber | 1.8 g |
| Fat | 0.1 g |
| Cholesterol | 0 mg |
| Sodium | 16.8 mg |
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6 FAVOURABLE REVIEWS
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5 of 10 users found this review useful
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