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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Asian Vegetable Stock

Source: dLife

A basic Asian vegetable stock.

Nutrition Facts

Makes 7 servings
Amount Per Serving

Calories	35.5

Total Carbs	6.2 g

Dietary Fiber	1.9 g

Sugars	2.1 g

Total Fat	0.8 g

Saturated Fat	0.0 g

Unsaturated Fat	0.1 g

Potassium	52.4 mg

Protein	0.7 g

Sodium	39.9 mg

Dietary Exchanges 0.8 Fat, 0.8 Vegetables,

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

1.0
1 each medium onions 6.0
6 each medium garlic cloves 2.0
2 each medium celery stalks 2.0
2 each medium carrots 1.0
1 tbsp fresh ginger root 1.0
1 each lemongrass stalks 2.0
2 tbsp coriander seeds 1.0
1 tsp black peppercorns 1.0
1 each bay leaves 0.5
0 1/2 tsp anise seed 9.0
9 cup cold water

Directions

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.
Strain the stock through a colander, pressing as much liquid as possible out of the vegetables. Discard the vegetables and spices.