Here’s the perfect stock for vegetarians. It keeps for up to 6 months if frozen in airtight containers.

Tips

Here’s the perfect stock for vegetarians. It keeps for up to 6 months if frozen in airtight containers.
Makes 6 servings
Cooking time: n/a

Ingredients

  • 6 cups  water  1.5 L
  • 1  large sweet potato, diced  1
  • 2  large celery stalks, chopped  2
  • 2  large leeks, cleaned and sliced  2
  • 1  large onion, chopped  1
  • ½ cup  chopped parsley  125 mL
  • 2 large cloves garlic  2
  • 2  bay leaves  2
  • ¼ tsp  freshly ground black pepper  1 mL
  • 1/8 tsp  salt  0.5 mL 

Instructions

  1. In a saucepan over medium-high heat, combine water, potato, celery, leeks, onion, parsley, garlic, bay leaves, pepper and salt; bring to a boil. Reduce heat to low; simmer, covered, for 1½ hours.
  2. Pour mixture through a strainer; discard solids. Refrigerate stock until cold. Stock can be kept, refrigerated, for up to 3 days or frozen in an airtight container. 

Notes

Canada’s Choice per Serving: 1 Extra

Makes 6 cups (1.5 L), (1 cup/250 mL per serving)

Recipe reprinted with permission from Complete Canadian Diabetes Cookbook, Katherine E. Younker, Robert Rose Inc., 2005, http://www.robertrose.ca.

Nutritional Information

Per Serving
Calories 8
Total Fat 0 g
Saturated Fat 0 g
Cholesterol 0 mg
Sodium 47 mg
Carbohydrates 2 g
Fiber 0 g
Protein 0 g

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