How to Make Vegetable Stock for a Low-Iodine Diet

Vegetable stock is perfect for all types of vegetarian cooking. It’s low in sodium and low in iodine, making it a safe choice for those on a low-iodine diet.

Vegetable stock is perfect for all types of vegetarian cooking. It’s low in sodium and low in iodine, making it a safe choice for those on a low-iodine diet. Whether you’re cooking a simple vegetable dish or a more complex entrée, vegetable stock will add flavor and depth to your meal.

The Recipe

Ready in

1 h 30 m

Prep

30 m

Cook

60 m

Ingredients

  • 2 Carrots, large
  • 2 Celery stalks
  • 1 Onion, large
  • 1 bunch Green onions
  • 8 Garlic cloves
  • 2 tsp Dry Parsley (or 8 sprigs fresh)
  • 2 tsp Dry Thyme (or 8 sprigs fresh)
  • 2 Bay leaves
  • 1 tablespoon Olive oil, or Coconut oil
  • 2 quarts Water

Serves about 4–6.

[irp]
Plant-based diet - Vegetarian cuisine

Instructions

Preparation

Wash and roughly chop all vegetables and garlic into chunks. Don’t discard anything.

Heat oil in a soup pot over high heat. Add all vegetables, garlic and spices. Cook for 5–10 minutes, stirring frequently until vegetables soften and begin to brown.

Add water and bring to a boil. Lower heat and simmer, uncovered for 30 minutes.

Strain and discard all solids. Yields about 6–7 cups.

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