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HOMEMADE VEGGIE STOCK + VEGAN SOUP RECIPE

VEGGIE STOCK

Serves 4

I came up with this method for making veggie broth after always feeling like my veggie stocks were sub-par to my chicken or turkey versions. It is way more filling and flavorful than traditional boiled veggie broth with the veggies removed. Tomato enhances the flavor and pairs well with anything you may want to throw in. Add powdered Ashwagandha and/or Turmeric for added immune and nervous system support. 

INGREDIENTS

  • 6cups of filtered water

  • 3large carrots – chopped small

  • 1medium heirloom tomato – chopped small

  • 3large celery stalks – chopped small

  • 1hunk of ginger – minced

  • 3garlic cloves – minced

  • 1bay leaf

  • Salt and pepper to taste

  • Optional: 1tbs Ashwagandha and/or 1tsp Turmeric powder

DIRECTIONS

  1. Boil 6 cups of filtered water

  2. Add in all ingredients

  3. Boil for 30 -40 minutes until everything is soft

  4. Remove bay leaf

  5. Let cool for 5-10 minutes

  6. Blend using a Vitamix or an immersion blender until completely smooth

    Check out this pumpkin soup recipe using the veggie broth

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VEGAN WHITE BEAN SOUP

Serves 4

This is my favorite, go-to vegan soup. It is a great way to clean out veggies from the fridge on a cold night. Plan for leftovers! This soup tastes even better the next day. 

INGREDIENTS

  • 6cups veggie stock

  • 1small onion or shallot

  • 2cloves garlic

  • 3large carrots – cut up small

  • 3large celery – cut up small

  • 1/4 bunch parsley – finely chopped

  • 1small bunch basil – finely chopped

  • 1small handful carrot tops – finely chopped

  • 3small red potato’s or 1 sweet potato

  • 2glass jars of white beans (I love these from WholeFoods but use canned if that is what you have on hand)

  • Bunch of greens like spinach or kale

  • Optional additions: zucchini, shitake mushrooms, red bell pepper, tomatoes

  • Optional: brown rice 1-2 cups cooked

  • Optional: red pepper flakes to taste

  • Salt and pepper to taste

 

DIRECTIONS

  1. Sautee garlic and onion/shallot in olive oil until translucent and starting to brown.

  2. Pour over the veggie broth

  3. Add in carrots, celery, potato and carrot tops, and any optional veggie additions

  4. Bring water to a boil

  5. Add in the parsley

  6. Let simmer for 30 minutes until carrots and veggies are soft

  7. Add in basil and greens of choice

  8. Gently mix in white beans

  9. Let simmer for 10 minutes until greens are wilted

  10. Optional: add in brown rice and red pepper flakes for a filling, spicy version

  11. Mix well and serve hot

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