Vegetable Stock

Name: Vegetable Stock
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 1
Cuisine: Global
Ingredients: 2 bay leaves; 2 carrots, scrubbed clean, cut into large chunks; 2 stalks celery, cleaned, cut into large chunks (leaves optional); 1 bulb garlic, peeled; 2 leeks, white and lite green parts only, scrubbed clean, cut into large chunks; 2 onions, peeled and quartered; 1 sprig parsley; 1 Tbsp mixed peppercorns; 2 potatoes, scrubbed clean, quartered (The starch adds a little richness.); 1 sprig thyme

You can never have too many main course recipes, so give Vegetable Stock a try. This recipe serves 1. This recipe covers 56% of your daily requirements of vitamins and minerals. One serving contains 659 calories, 22g of protein, and 3g of fat. It is a good option if you're following a gluten free, whole 30, and vegan diet. If you have bay leaves, bulb garlic, celery, and a few other ingredients on hand, you can make it. To use up the potatoes you could follow this main course with the Sweet Potatoes Scones as a dessert.