Hearty Vegetable Stock (Vegan) Recipe

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Photographs: J. Kenji Lopez-Alt

A recipe for a quick, rich vegetable broth perfect for vegetarian or vegan dishes.

Note: Kombu is dried giant sea kelp. It can be found in most Asian markets.

Recipe Facts

4.6

(8)

Active: 5 mins
Total: 45 mins
Serves: 8 servings
Makes: 2 quarts

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Ingredients

  • 1 ounce dried mixed mushrooms such as oyster, porcini, or morel

  • 1 medium yellow onion, split in half

  • 1 large carrot, roughly chopped

  • 3 stalks celery, roughly chopped

  • 2 to 3 leeks, greens only (reserve whites for another use)

  • 3 cloves garlic, smashed

  • 1 (4-inch) piece kombu (see note)

  • 3 bay leaves

  • 6 sprigs thyme

  • 6 sprigs parsley

  • 1 tablespoon whole black peppercorns

  • 1 teaspoon fennel seed

  • 1 teaspoon coriander seed

Directions

  1. Combine all ingredients in a large stockpot and cover with water by 1 1/2 inches. Bring to a boil, reduce to a bare simmer, and cook, stirring occasionally, until vegetables are completely tender and stock is aromatic and flavorful, about 40 minutes. Remove mushrooms with tongs and set aside for another use. Strain stock through a fine-mesh strainer. Discard solids. Allow stock to cool uncovered at room temperature for 1 hour. Cover and transfer to refrigerator until completely chilled. Refrigerated stock will keep for about 1 week.

Special equipment

Large stockpot

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Nutrition Facts (per serving)
26 Calories
0g Fat
6g Carbs
1g Protein
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Nutrition Facts
Servings: 8
Amount per serving
Calories 26
% Daily Value*
Total Fat 0g 0%
Saturated Fat 0g 0%
Cholesterol 0mg 0%
Sodium 14mg 1%
Total Carbohydrate 6g 2%
Dietary Fiber 1g 5%
Total Sugars 1g
Protein 1g
Vitamin C 3mg 13%
Calcium 23mg 2%
Iron 1mg 3%
Potassium 129mg 3%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)