You are here

Vegetable Stock For Soups

admin's picture
Ingredients
  Onion 1 , chopped
  Carrot 1 , chopped
  Potato 1 , chopped
  French beans/1/2 cup chopped cabbage 5 , chopped
  Crushed garlic 1⁄2 Teaspoon
  Crushed ginger 1 Teaspoon
  Salt 1⁄2 Teaspoon
  Water 7 Cup (112 tbs)
Directions

Mix all ingredients and pressure cook for 10-15 minutes.
Do not mash the vegetables if a clear soup is to be prepared.
Strain and use as required.

Recipe Summary

Cuisine: 
Chinese
Course: 
Side Dish
Method: 
Slow Cooked
Restriction: 
Vegetarian
Ingredient: 
Vegetable

Rate It

Your rating: None
3.934615
Average: 3.9 (13 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 252 Calories from Fat 4

% Daily Value*

Total Fat 0.53 g0.81%

Saturated Fat 0.14 g0.71%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 1031 mg43%

Total Carbohydrates 59 g19.7%

Dietary Fiber 9.6 g38.4%

Sugars 10.8 g

Protein 7 g13.9%

Vitamin A 203.9% Vitamin C 89%

Calcium 7.7% Iron 11.5%

*Based on a 2000 Calorie diet

0 Comments

Vegetable Stock For Soups Recipe