Vegetable Stock Low Fat
Elevate your cooking with this homemade Low-Fat Vegetable Stock, a versatile and nourishing base for soups, stews, and sauces. Packed with fresh, wholesome ingredients like carrots, celery, onions, and leeks, this recipe is a symphony of natural flavors, perfectly enhanced with aromatic herbs like parsley, thyme, and bay leaves. With just 15 minutes of prep time and a slow, gentle simmer, this low-fat vegetable stock yields a clear, beautifully fragrant broth that's both healthy and incredibly easy to make. Ideal for meal prepping, it can be stored in the fridge or freezer, ensuring you always have a batch ready to add depth and richness to your favorite dishes. Whether you're following a vegetarian, vegan, or low-fat diet, this recipe is the perfect kitchen staple to keep on hand.
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Recipe Information
Ingredients
- 3 medium Carrots
- 3 large Celery stalks
- 2 medium Onion
- 4 whole Garlic cloves
- 1 large Leek
- 1 medium Parsnip
- 1 small bunch Fresh parsley
- 5 sprigs Fresh thyme
- 2 whole Bay leaves
- 1 teaspoon Black peppercorns
- 1 teaspoon Salt
- 10 cups Water
Instructions
Wash and roughly chop the carrots, celery, onions, leek, and parsnip. No need to peel the vegetables—just remove any dirt or tough outer layers.
Lightly smash the garlic cloves with the flat side of a knife to release their flavor but leave them unpeeled.
In a large stockpot, combine the chopped vegetables, parsley, thyme, bay leaves, peppercorns, and salt.
Pour in 10 cups of water, ensuring all the vegetables are submerged.
Bring the pot to a boil over high heat, then reduce the heat to low and let the stock simmer, uncovered, for 45 minutes.
Occasionally skim off any foam or impurities that rise to the surface.
After cooking, remove the pot from heat and allow it to cool slightly.
Strain the stock through a fine-mesh sieve or cheesecloth into a large bowl or container. Discard the solids.
Taste the stock and adjust the salt if necessary.
Store the stock in airtight containers. It can be refrigerated for up to 5 days or frozen for up to 3 months.
Nutrition Facts
Calories |
480 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 5.9 g | 8% | |
| Saturated Fat | 1.3 g | 6% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 2 mg | 1% | |
| Sodium | 2915 mg | 127% | |
| Total Carbohydrate | 103.0 g | 37% | |
| Dietary Fiber | 21.7 g | 78% | |
| Total Sugars | 37.8 g | ||
| Protein | 12.8 g | 26% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 559 mg | 43% | |
| Iron | 7.6 mg | 42% | |
| Potassium | 2582 mg | 55% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
