Low Histamine Vegetable Stock
This low histamine veggie stock combines affordable ingredients of veggies, herbs and salt. It's perfect for using to make soups and stews! Makes approximately 1.2 litres / 5 cups.
Servings: 5 cups
Calories: 49kcal
Equipment
- Large pot
- Jug
Ingredients
- 3 large carrots peeled, diced
- 2 celery sticks diced
- 1 white onion peeled, diced
- 1 fennel diced
- 3 garlic cloves pressed, peeled
- 6-7 thyme sprigs
- 1 small bunch parsley
- 1 bay leaf
- 1 teaspoon salt
- 8 cups water
Instructions
- Prep the vegetables by dicing into pieces approximately an inch in size. Press the garlic with the back of a spoon and peel.
- Add the onion, garlic, carrots, celery, fennel, thyme, parsley, bay leaf and salt to a large pot. Pour in the water. Bring to a boil, then reduce the heat so that the water is very lightly shimmering or bubbling, but not boiling. Cook for 30 minutes, uncovered.
- Place a fine mesh strainer or sieve over a large bowl and use a ladle to transfer the stock mixture from the pot into the sieve. Ladle the stock from the bowl into containers, using freezer-safe jars if required.
Notes
- Dice the vegetables. This gives a larger surface area and so more flavor to the stock.
- To keep the possibility of histamine formation low, we cook the stock for 30 minutes. If this isn't a concern, you can cook for longer, up to 2 hours.
- Make sure to use freezer safe containers and leave about an inch gap at the top of mason jars.
- Nutritional information is auto-generated and should be understood to be an estimate. The info given is per cup of stock.
- garlic, which scores 1 and has a note, 'In small amounts, usually well tolerated after cooking'.
Nutrition
Calories: 49kcal | Carbohydrates: 11g | Protein: 2g | Fat: 0.3g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.1g | Sodium: 547mg | Potassium: 446mg | Fiber: 4g | Sugar: 5g | Vitamin A: 8306IU | Vitamin C: 27mg | Calcium: 79mg | Iron: 1mg