Vegan Crockpot Soup Stock Recipe
Cheap, easy, delicious, low calorie, crockpot or stovetop soup stock
Vegan crockpot soup stock recipe:
Guaranteed to elevate your cooking to gourmet status, ridiculously cheap to make compared to store-bought soup stock or bouillon cubes - and so much healthier!
Use this tasty crockpot soup stock in almost any recipe where you'd use plain boring water - making soups, cooking grains, in sauces and gravies, or on it's own as a broth.
Prep Time: 15 min; Cook Time: 1 hr stovetop, 6 hr crockpot
Yield: 1 quart soupstock
Nutrition Data, 47g Serving: 17 cal, 4g carb, 0g fat, 0g protein, 30mg sodium, 1g fiber, low Saturated Fat & Cholesterol, good source Vit A, C, K, B6, Folate, Niacin, Calcium, Iron, Magnesium, Potassium. Estimated glycemic load 1
Soup Stock Ingredients:
- 1 quart water
- 2 lg carrots
- 2 stalks celery
- 2 slices fresh ginger
- Handful parsley, with stems
- 2 inch piece dried kombu seaweed
- 1 tsp coriander seeds
- 2 bay leaves
- 2 sprigs fresh thyme OR 1/2 tsp dried thyme leaves
- 6 dried peppercorns
- Optional: 1/2 onion or a handful scallion tops or chives
- Optional: 4 whole garlic cloves
- NO SALT
Directions:
- Coarsely chop the carrots and celery, and combine all ingredients in a large crockpot
- Stovetop: Cover and cook on low for 8 hours
- Pressure Cooker: Place all ingredients in cooker, lock cover, bring up to high pressure, reduce heat and cook 5 minutes, then all the pressure to release naturally
- Strain through a large seive and store in quart or pint containers in the fridge or freezer
Recipe Tips:
Put all the soup stock ingredients in the crockpot before you go to bed, and produce gourmet soup stock while you sleep. Simple!
Use this tasty crockpot soup stock in almost any recipe where you'd use plain boring water - making soups, cooking grains, in sauces and gravies, or on it's own as a broth.
Double the recipe, and store it in the fridge or freezer so you always have some on hand.
The carrot and celery are essential, but any other ingredients you don't have, no worries, just leave them out.
This may seem like a lot of veggies for 1 quart soup stock, but you want deep flavor.
Recipe Comments:
I've been vegetarian for over 30 years and I have tried a zillion veggie stock recipes. Your recipe with whole coriander, kombu, thyme, parsley and veggies is the best ever. I cook every day and I make a ton of soups (I fancy myself a soup queen!), and it is the best base. I don't add onion or garlic so it is very flexible, but I make it three batches at a time and freeze it, and I am never looking back. THANK YOU!!!! - Deanna M.
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