120 min
Suitable for vegans
Cuisine type: Vegan cuisine
Additional culinary preparation: Stocks
Seasonal period: All year
Ingredients for 5 portions
Ingredients for portions/units
Onion 0.2 kg
Carrots 0.1 kg
Green leek 0.3 ud
Parsley 0.002 g
Water 1.0 l
  • Wash the green part of the leek and chop it into big pieces.
  • Peel and chop the onions into large chunks.
  • Wash, peel and cut the carrots into 2 or 3 chunks.
  • Put all the clean and cut ingredients into a pan with cold water. Bring to a boil. Reduce the heat and simmer skimming off any scum which rises up for about 2 hours.
  • Strain and set aside the stock. 
  • Discard the vegetables.
Nutritional information (1 portion)
Fiber 4.44 g
Saturates 0.13 g
Monounsaturated fatty acids 0.0 g
Polyunsaturated fatty acids 0.26 g
Cholesterol 0.0 mg
Calcium 119.85 mg
Iron 1.86 mg
Zinc 0.36 mg
Vitamin A 311.04 ug
Vitamin C 31.84 g
Folic acid 99.82 ug
Salt (Sodium) 43.98 mg
Sugars 9.85 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.