Vegetable Stock (Low Fat) Recipe

Name: Vegetable Stock (Low Fat)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 lbs carrots (peeled and chopped into about 2-inch pieces); 1 bunch celery (separate the leaves from the stalks); 4 large onions (quartered and leave the peel on); 3 large firm roma tomatoes (sliced in half); 1 large green bell pepper, seeded and quartered; 1 large red bell pepper, seeded and quartered; 1 large turnip, peeled and quartered; 2 large parsnips (peeled and chopped into about 2-inch pieces); ¼ cup vegetable oil (can use more) or ¼ cup olive oil (can use more); 1 -2 head garlic (separate and peel the cloves); 2 large bay leaves; 10 peppercorns; 1 cup chopped fresh parsley; 5 -6 quarts water; 3 -4 vegetable bouillon cubes (use Knorr for this) (optional); salt

Servings: persons

2 lbs carrots (peeled and chopped into about 2-inch pieces)
1 bunch celery (separate the leaves from the stalks)
4 large onions (quartered and leave the peel on)
3 large firm roma tomatoes (sliced in half)
1 large green bell pepper, seeded and quartered
1 large red bell pepper, seeded and quartered
1 large turnip, peeled and quartered
2 large parsnips (peeled and chopped into about 2-inch pieces)
¼ cup vegetable oil (can use more) or ¼ cup olive oil (can use more)
1 -2 head garlic (separate and peel the cloves)
2 large bay leaves
10 peppercorns
1 cup chopped fresh parsley
5 -6 quarts water
3 -4 vegetable bouillon cubes (use Knorr for this) (optional)
salt

1
Set oven to 400F.
2
Prepare a roasting pan (large enough to hold the veggies).
3
Separate the leaves from the celery stalks, set aside the leaves and coarsely chop the stalks into about 2-inch pieces).
4
Place the carrots, celery stalks, tomatoes, turnips, parsnips, bell peppers and the cloves from ONE bulb of garlic into the roasting pan; toss with oil.
5
Roast for about 1 to 1-1/2 hours, stirring occasionally with a wooden spoon every 15 minutes until the veggies are browned and caramelized.
6
After the veggies are caramelized, transfer to a large pot along with the remaining uncooked garlic cloves, celery leaves (chopped) bay leaves, peppercorns and parsley; add in the water and bouillon powder; bring to a boil and simmer covered for 1-1/2 hours.
7
Uncover and simmer over low heat for another hour or more or until reduced by almost half.
8
Season with salt.
9
Cool to room temperature then place the broth (with the veggies and all ingredients left in it) in the fridge overnight.
10
Strain the cooled stock through a large colander.

435

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 2 lbs carrots (peeled and chopped into about 2-inch pieces), 1 bunch celery (separate the leaves from the stalks), 4 large onions (quartered and leave the peel on), 3 large firm roma tomatoes (sliced in half), and more.

Yes, Vegetable Stock (Low Fat) falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Vegetable Stock (Low Fat)

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