Vegetable Stock - 7g Carbs, 2g Fiber, 0g Sugar
From Dr. Weil
20 Cups
Vegetable dishes are greatly improved by using a vegetable stock
instead of water. Use it as a gravy base or soup stock, or any
time you'd otherwise use a broth. It is convenient to make
stocks and freeze them in batches for later use.
1 Tbsp extra-virgin olive oil
2 leeks, white and light green parts only, well washed and chopped
4 medium onions, chopped
6 large carrots, peeled and chopped
3 stalks celery, chopped
1 small bunch parsley stems
2 tsp dried whole marjoram
1/2 tsp dried whole thyme
3 Turkish bay leaves or (1/2 California bay leaf)
1 1/2 gallons cold purified water
Heat the olive oil over medium heat in a large pot. Add the
vegetables and stir-fry to brown lightly. Add the marjoram,
thyme, bay leaves, and cold water. Bring the pot to a boil,
reduce the heat, cover, and simmer for one hour.
Strain the stock through a fine sieve or a cheesecloth-
colander. Press or squeeze the vegetables to extract their
liquid. Discard the vegetables.
20 Cups
Nutritional per Serving:
36 Calories, 0g Total fat (0g Sat), 0mg Cholesterol,
7g Carbs, 2g Fiber, 0g Sugar, 0g Protein, 0mg Sodium
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