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Histamine Vegetable Stock

Deliciously Light Histamine Vegetable Stock for Vibrant Soups

This low histamine vegetable stock is a flavorful base for soups and stews, catering to low histamine diets.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 8 cups
Course: Soup
Cuisine: Vegan
Calories: 49
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 3 large Carrots peeled and diced
  • 2 stalks Celery diced
  • 1 white onion Onion peeled and diced
  • 1 bulb Fennel sliced, optional
  • 3 cloves Garlic pressed and peeled
For the Herbs
  • 6-7 sprigs Thyme fresh
  • 1 bunch Parsley fresh
  • 1 leaf Bay Leaf
For the Seasoning
  • 1 teaspoon Salt
For the Liquid
  • 8 cups Water

Equipment

  • large pot
  • fine-mesh strainer
  • cutting board
  • knife

Method
 

Preparation Steps
  1. Start by washing and peeling your vegetables. Dice the carrots, celery, and onion into 1-inch pieces.
  2. In a large pot, combine the diced vegetables and fresh herbs.
  3. Add salt and pour in water to create the vegetable stock base.
  4. Place the pot over medium-high heat and bring to a boil. Then reduce heat to simmer for 30 minutes.
  5. Strain the stock through a fine-mesh strainer. Store or use immediately.

Nutrition

Serving: 1cupCalories: 49kcalCarbohydrates: 10gProtein: 1gSodium: 500mgPotassium: 200mgFiber: 2gSugar: 2gVitamin A: 2000IUVitamin C: 50mgCalcium: 40mgIron: 1mg

Notes

Store in airtight containers in the fridge for up to a week or freeze for up to three months. Let cool before freezing, leaving space in containers for expansion.

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