Simple Vegetable Stock

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Simple Vegetable Stock Recipe
Photo: Becky Luigart-Stayner; Styling: Tiffany Vickers
7 cups (serving size: 1 cup)


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1 whole garlic head
10 cup water
2 cups (1-inch) slices onion
2 cups (1-inch) slices leek
1 cup (1-inch) slices carrot
1 cup (1-inch) slices celery
1 small turnip, peeled and cut into 8 wedges (about 1/4 pound)
1/4 pound cremini mushrooms, halved
6 black peppercorns
4 parsley sprigs
4 thyme sprigs
1 bay leaf


1. Cut off pointed end of garlic just to expose cloves.

2. Combine garlic and the remaining ingredients in a Dutch oven; bring to a boil. Reduce heat, and simmer 50 minutes. Strain through a fine sieve over a bowl; discard solids. Store in an airtight container in the refrigerator up to 1 week.

Created date

October 2009

Nutritional Information

Calories 6
Fat 0.0 g
Satfat 0.0 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 0.2 g
Carbohydrate 1.3 g
Fiber 0.3 g
Cholesterol 0.0 mg
Iron 0.1 mg
Sodium 4 mg
Calcium 5 mg