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Asian Vegetable Stock
Source: dLife

A basic Asian vegetable stock.

Prep Time: 15 minutes
Cook Time: 45 minutes
Difficulty: Easy

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
, 1 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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1 each  medium onions
6 each  medium garlic cloves
2 each  medium celery stalks
2 each  medium carrots
1 tbsp  fresh ginger root
1 each  lemongrass stalks
2 tbsp  coriander seeds
1 tsp  black peppercorns
1 each  bay leaves
0 1/2 tsp  anise seed
9 cup  cold 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.

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