ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Simple Vegetable Stock

Photo: Becky Luigart-Stayner; Styling: Tiffany Vickers
Yield 7 cups (serving size: 1 cup)

Ingredients

  • 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

Nutrition 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

How to Make It

  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.