Easy Vegan Soup Stock
Easy Vegan Soup Stock is simple to make and gives you back flavour tenfold. This recipe is the second part of our January “Soup Beautiful Soup” series. The term was coined by pressure cooking maven, Lorna Sass. Easy Vegan Broth is a great base for future soups, can be used to enhance sauces, or to amp up deliciousness for all of your recipes.
More from the Borscht Belt
You all know my Grandmother, Bubby Lilly. She was the Queen of Thrift. I remember once getting a call from her as I was packing for a trip to Paris. Paris! The land of the red geraniums on the windowsill, with the croissants baking and everywhere a moveable feast. I had saved up some money, and was planning on spending it on a really fine quality truffle oil.
” I am so excited to go! I have been planning this trip for a year…”
“Paris? Better you wait until you are married.”
“…and it is the best truffle oil in the world.”
“Lisa, dear, first off, don’t throw away money. Truffle oil? That sounds very high. If you want to learn to cook, start with soup.”
“My soup is so good even the dogs want to want to eat it. And next time you take a trip you come here, to West Palm Beach.”
Practising Thrift can be Tasty
It does not take much to make a broth, just the right bits and bobs from your left over veggies. Save a bag of scraps like carrot tops, celery stalks, onion pieces, and left-over garlic. Even the pulp from juicing can go in that mix. Just throw these into some water and simmer, and in about an hour, you have a rich tasty broth that can take any food to the next level.
Time Saving Pressure Cooker
Don’t be skimpy with the veggies. I like to fill up the pot to get maximum flavour. I always use organic produce, as if you are boiling your veggies, you don’t want lots of chemicals in the broth. Soup stock can be used in a myriad of ways. If you cook on a stove top it takes about an hour, but you could save time by using a pressure cooker. Supercharge your flavour, enhance bean dishes like our low carb black bean soup, and yummify your sauces.
Making your own broth from your left over veggies is doing what your grandmother always told you to do! Don’t throw that money in the trash! Spend your pennies on things that you really want and need, like gorgeous black truffle oil!Print
Easy Vegan Broth
I like to save a bag of veggie scraps to throw in the stockpot. Certainly, not spoiled produce, but a few days old is fine. I use everything except carrot greens which contains some toxins. Just keep in mind that it will be a flavour meld, so if you add beets expect a pink and borscht-y broth. Experiment with different tastes. Root veggies can also add depth. I have kept them out of this recipe so it remains low carb.
3 organic carrots
3 sticks organic celery
1/2 organic white cabbage cut in pieces
5 cloves garlic chopped
2 onions chopped
1 bunch of scallions, chopped
Whatever leftover veggie pieces you have over the last couple days.
Herbs that you like (I use bay, parsley, fennel, and oregano. You may want to change it up if you are making an Asian inspired stock)
32 oz quality water plus more to keep the pot filled as it boils off.
Add all ingredients to a big soup pot with a good fitting lid. Boil on medium heat in the covered pot for around 1 hour. Taste and add more water. Adjust seasoning. If you would like a stronger flavour, add more water and more veggies. Cook for another half hour. Make sure the water level stays at the middle of the pot. If you are using a pressure cooker, bring it up to high pressure, cook for fifteen minutes, cool down, test taste and add more water. If necessary cook for ten more minutes. When your stock is done, let it cool, and strain out veggies. Sometimes I like to blend in the soft veggies like carrots and celery, so make a thicker stock. An immersion blender works well for this.
If you want to create a concentrated stock, put 8 oz into a small pot and boil it down to 4 oz. Use this to fill ice cube trays to freeze. Once frozen keep the cubes in a plastic bag in the freezer. Add these as needed into a sauce or a veggie stir fry. If you want to create a clear consume, wrap your herbs in a cheesecloth so they can be cleanly disposed of when you soup is complete.