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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 canned soup stock or bouillon cubes.

Prep Time: 15 min; Cook Time: 1 hr stovetop, 6 hr crockpot

Yield: 8 servings

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

Printable Recipe: Click the print button in your browser to print JUST the recipe

Soup Stock Ingredients:

2 quarts 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

Cooking 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.

Make big batches, as in this 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.

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, with natural pressure release
Strain through a large seive and store in quart or pint containers in the fridge or freezer

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