Nutrition info - Recipes

Vegetable Soup-Stock

This broth is incredibly versatile - use it in place of chicken stock for vegetarian dishes, use it as a hearty brine for your holiday turkey, or serve it as a soup with small pasta and topped with grated Parmiggiano Reggiano.

Vegetable Soup-Stock


For 4 people

  • 18 cup(s) water
  • 3 medium onions, diced
  • 5 stalks celery, diced
  • 16 ounce(s) carrots, scraped and diced
  • 1 small bunch parsley
  • 1 medium turnip, diced
  • 3 cloves garlic, quartered
  • 3 bay leaves
  • 1 teaspoon(s) dried whole thyme


Combine all ingredients in a stockpot. Bring mixture to a boil; cover, reduce heat and simmer 1 1/2 to 2 hours. Uncover stockpot and continue cooking 2 hours. Strain stock through a cheesecloth or paper towel-lined sieve into a large bowl; discard vegetables and seasonings. Cover and chill stock.
Ready in 4 hours

Nutrition facts

  • Kcal: 104.96 kcal
  • Fibers (g): 5.53g
  • Sodium (mg): 160.64mg
  • Carbs: 25.84g
  • Fat: 0.59g
  • Saturated fat (g): 0.15g
  • Proteins: 4.35g