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]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.
Want Some More Recipes?
Our cookbook has tons of post-treatment friendly dishes and low-iodine diet recipes. A collection of over 300 treatment-friendly recipes for people undergoing care for cancers of the thyroid and head and neck.
Download our cookbook for free! Just use coupon code COOK20 at checkout.