Vegetable Stock For Soups Recipe

Summary

CuisineCourse
MethodVegetarian
Main Ingredient

Ingredients

 Onion1 , chopped
 Carrot1 , chopped
 Potato1 , chopped
 French beans/1/2 cup chopped cabbage5 , chopped
 Crushed garlic1⁄2 Teaspoon
 Crushed ginger1 Teaspoon
 Salt1⁄2 Teaspoon
 Water7 Cup (112 tbs)

Nutrition Facts

Serving size: Complete recipe

Calories 252 Calories from Fat 4

% Daily Value*

Total Fat 0.53 g0.81%

Saturated Fat 0.14 g0.71%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 1031 mg43%

Total Carbohydrates 59 g19.7%

Dietary Fiber 9.6 g38.4%

Sugars 10.8 g

Protein 7 g13.9%

Vitamin A 203.9% Vitamin C 89%

Calcium 7.7% Iron 11.5%

*Based on a 2000 Calorie diet

Directions

Mix all ingredients and pressure cook for 10-15 minutes.
Do not mash the vegetables if a clear soup is to be prepared.
Strain and use as required.
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