Vegan Soup Recipes: Detoxifying Vegetable Stock

September 16, 2015
There is something too convenient about bouillon cubes. I often use ready-made stock, and criticize myself for doing so. It reminds me of that show, "Semi-Homemade" where name-brand products are combined with a little this and that for an easy-to-assemble better-than-TV-dinner. Or when ready-made cookie dough came out. It was so great to grab a spoonful of dough from the fridge whenever I felt like it, but where was the sanctity in baking cookies, whose dough came from metal factory parts? Yet, could I get all of that flavor from my own stock? Was it a modern food-science marvel that a tiny bouillon cube could deliver more flavor than any stock that takes residence on my stove for most of a day? This is the question I set out with on this first crisp Autumn day. This Winter, I am challenging the bouillon cube. I am setting out to make my soups fully home-made. The following recipe is my first batch, and I am proud. Give it a try! I love the sensation of a lot of ginger and garlic in my food, especially in Winter. This broth is no exception, so cut back on these two ingredients if they aren't your favorite. You can also add turmeric root for more detoxifying properties; however turmeric is best when ingested without the damaging heat. You can freeze these stocks, and add it to anything that calls for stock.
Vegan Soup Recipes: Detoxifying Vegetable Stock

Vegan Soup Recipes: Detoxifying Vegetable Stock

Recipe Type: Detox Soups and Stews
utensils YIELDS 6 Servings
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  • 12 Cups, plus Water
  • 1 Stalk Celery
  • 5 Carrots
  • 2 Shallots
  • 1 Bunch Parsley
  • 1 Hand, (or less for less spice) Ginger
  • 4-6 Cloves Garlic
  • 1-5 Tablespoons Sea Salt
  • 1 Tablespoon Black Pepper
  • 1 Teaspoon Fennel Seeds
  • 2 Bay Leaves
  • 1 Tablespoon Oil
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1. Heat oil in a large pot. Cut the veggies in to pieces. Do not chop, so that they are big enough to be strained, yet small enough that more surface area is exposed. 2. Toss the shallots and garlic in to the oil, until they begin to caramelize. Add the other veggies (exept for parsley), until they begin to glaze. 3. Add the water. Add in Parsley, salt, pepper, fennel seeds, and bay leaves. 4. Cover, and turn heat to simmer for about six hours. Taste, and add salt to your liking. Also, add extra water as needed. The broth will have a kick due to the ginger. Use immediately, or freeze for later use.
Also by Jessica: Celery Root and Fennel Bisque
Hungarian Mushroom Soup
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Jessica is a runner, snowboarder, amateur gardener, yoga teacher, mala maker, cook, excellent eater, and is always listening to music. She lives on Cape Cod with her two children and husband.


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