You are here:
Home > > Vegetable Stock (Low Cholesterol)
Vegetable Stock (Low Cholesterol)
by Tarla Dalal
Added to 40 cookbooks
This recipe has been viewed 23893 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.
Other Related Recipes
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 |
Review count
6 FAVOURABLE REVIEWS
The most Helpful Favorable review
Reviewed By
5 of 10 users found this review useful
See more reviews
No review of this type was found
6 FAVOURABLE REVIEWS
The most Helpful Favorable review
Reviewed By
5 of 10 users found this review useful
See more reviews
No review of this type was found
Helpful reviews for this recipe
Sign in to your account
Rate this recipe
Review this recipe (optional)
You are not signed in. To post a private recipe note requires you to
Sign In to your Gold or Silver account
Add your private note to this recipe