Vegetable stock
Also called: vegetable stock, veg stock, vegetable broth, veggie stock, veg stok, vegetable broth (stock), vegetable stok
Vegetable stock is that light, comforting base you often find simmering in a home kitchen before the real soup starts. Made with carrots, onion, turnip, peas and bay leaf, it has a gentle veggie sweetness and a soft buttery feel that makes it perfect for a cozy lunch or sick-day sip.
Per 1 cup (200g)
Nutrition Facts
| Nutrient | Per cup (200g) | Per 100g |
|---|---|---|
| Calories | 35.2 kcal | 17.6 kcal |
| Protein | 0.6g | 0.3g |
| Carbohydrates | 2g | 1g |
| Fat | 2.8g | 1.4g |
| Fiber | 0.8g | 0.4g |
| Sugar | 0.8g | 0.4g |
| Micronutrients (per 100g) | ||
| Sodium | 49.75 mg | |
| Calcium | 5.08 mg | |
| Iron | 0.12 mg | |
| Vitamin C | 7.58 mg | |
| Folate | 13.92 µg | |
What Goes Into It
Per serving (1 cup)
gastroenterology Gut Health Insight
This stock is easy on the stomach because it’s mostly strained veggies in a warm broth, so it gives flavor without much heaviness. The onion, carrots, turnip and peas add a little soluble fiber and plant compounds that can support smoother digestion, while bay leaf and pepper bring a subtle digestive nudge. Since the fiber is quite low after straining, it won’t keep you full for long, so pair it with a proper meal if you want better gut support. If you’re making it at home, keep the salt light and don’t overdo the butter — that helps it stay soothing instead of feeling rich.
From the Shellel Blog
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download Get Shellel FreeNutrition data sourced from ICMR-NIN Indian Food Composition Tables (IFCT) and the Indian Nutrient Database (INDB 2024). Values are per standard serving and may vary with preparation method.