Winter Vegetable Stock

1 hours Prep: 30 minutes Cook: 60 minutes

147 calories per serving view nutrition facts

4-6 servings suggest servings

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Ingredients

2	tablespoons	butter	or olive oil
1	each	onion	diced into 1/2in squares
1	cup	leeks	roughly roughly
2	medium	carrots	and diced
4	stalks	celery stalk	plus celery leaves, diced
1	cup	winter squash	cubed
1	cup	chard stems	cut into 1in lengths
1	medium	potatoe	diced
1/2	Celery	celery root	scrubbed, diced
1/4	cup	lentils	rinsed
6	sprigs	thyme sprigs
2	each	bay leaves
2	Handfuls	borage leaves
3	each	sage leaves
10	each	parsley sprigs	roughly chopped
4	cloves	garlic	peeled and chopped
1	teaspoon	salt
2	teaspoons	nutritional yeast	optional
8 1/2	cups	water	cold

Directions

Heat the butter or oil in a wide pot, add the vegetables, lentils, herbs, garlic, salt, nutritional yeast, and 1/2 cup water.

Stew over medium-low heat for 15 to 20 minutes.

Pour in the 8 cups of cold water and bring to a boil.

Simmer, partially covered, for 30 to 40 minutes.

Pour the stock through a sieve and press out as much of the liquid as possible.

Use it as is, or reduce it further for a richer flavor.

Taste and season with more salt, if needed.

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Nutrition Facts

Serving Size 616g

Amount per Serving

Calories 147 37% of calories from fat

	% Daily Value*
Total Fat 6.0g	9%
Saturated Fat 4.0g	18%
Trans Fat 0.0g
Cholesterol 15mg	5%
Sodium 787mg	33%
Total Carbohydrate 19.0g	6%
Dietary Fiber 6.0g	23%
Sugars 4.0g
Protein 5.0g	11%

Vitamin A	114%		Vitamin C	16%
Calcium	7%		Iron	10%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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