Asian Vegetable Stock

Source: dLife

A basic Asian vegetable stock.

Nutrition Facts
Makes 7 servings
Amount Per Serving
Calories	37.9
Total Carbs	6.7g
Dietary Fiber	2g
Sugars	2.1g
Total Fat	0.8g
Saturated Fat	0g
Unsaturated Fat	0.8g
Protein	0.8g
Sodium	40mg
Dietary Exchanges Vegetable 1
See the Detailed Nutritional Analysis
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1 medium onions, peeled and sliced
6 medium garlic cloves, peeled
2 medium celery stalks, chopped
2 medium carrots, peeled and sliced
1 tbsp fresh ginger root, 3 inch piece, sliced
3 tbsp fresh lemon grass, 1 stalk, chopped (or 2 tablespoons dried)
2 tbsp coriander, seeds
1 tsp black pepper, ground
1 pinch bay leaf
0.5 tsp anise seed (or 1 star anise )
9 cup water

1 Combine all of the ingredients in a large stockpot and bring them to a rapid boil. Reduce the heat and simmer, covered, for 45 minutes.
2 Strain the stock through a colander, pressing as much liquid as possible out of the vegetables. Discard the vegetables and spices.

This basic Asian vegetable stock can make the difference between a good soup and a great one. It will keep for up to 4 days refrigerated and indefinitely frozen.