Veggie Stock


This stock is an easy way to add vitamins and minerals to home cooked meals without added sodium. Use organic carrots and potatoes.  Make sure to scrub them well and leave the peels on.


1 Sweet Potato, cut into chunks

1 Small White Potato, cut into chunks

1 large Carrot, cut into chunks

1 leek, thinly sliced (or small onion)

2 Fresh parsley sprigs


Combine the ingredients with 5 cups of cold water in large saucepan.  Bring to a boil over high heat.  Reduce the heat to low, cover, and simmer gently until the vegetables are very soft and the cooking liquid is lightly flavored, about 40-45 minutes.

Remove from heat and let cool

Strain the stock into a bowl through a fine mesh colander

To Store it, refrigerate the cooled stock in airtight container(s) for up to 3 days, or freeze for up to 3 months.

Helpful Hint: When my son was a baby, I would freeze the stock in ice cube trays and use 1-2 cubes to prepare meals for him.  This was a very quick and easy way for me to add extra nutrients to his dishes.   You may also reserve the vegetables from this recipe to puree or mash for baby food.



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