Recipe: Vegan Soup Stock – A Superb Base for any Vegan Dish 

Vegan Soup Stock 

A Superb Base for any Vegan Dish

Rich in nutrients and flavor, a must for every vegan or vegetarian soup!

Serves: 6-8

Preparation time: 15 minutes

Cooking time: 45 minutes


1 large carrot

1 large onion

3 stalks celery,

2 leeks

3 garlic cloves

1 parsley root and 2 parsley twigs,

3 bay leaves

1 tsp coriander seeds

2 sheets of Kombu seaweed about 8 inches all together

2 cups of dried oyster, shiitake and wood ear mushrooms



  1. Place all of the ingredients together in a large pot.
  2. Cover and bring to boil.
  3. Reduce heat and allow to simmer for 45 minutes or until all vegetables are soft, stirring occasionally.
  4. Strain soup through a fine strainer.
  5. Allow stock to cool for 1 hour at room temperature.
  6. Use for soup stock immediately as a soup base or refrigerate and use throughout the week for other dishes.
  7. This soup stock can also be dehydrated and made into a soup cube with the addition of a little coconut butter
  8. Enjoy!


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