Bone broth. It’s all the rage. And for good reason. It’s hearty, savory and good for you. But, if you’re trying to follow a plant-based diet, then you might want to consider opting for a homemade vegetable stock that you can use in recipes, or, drink when you’re needing a little something but don’t want to splurge from a caloric standpoint. Bonus, adding a little white miso not only ups the flavor but also gives you some protein and plenty of nutrients like manganese, vitamin k, zinc and copper among others. And it’s thought to improve gut health and boost the immune system too. However, it is high in sodium so be cautious if you’re following a low-sodium diet.
PREP TIME: 25 minutes COOK: Stovetop 45 minutes
HOMEMADE VEGETABLE STOCK
- 10-12 cups water
- 1 onion, no need to peel just quarter and toss into pot
- 2-4 cloves of garlic, like the onion just toss into pot
- 3 celery stocks
- 3 carrots, peeled
- 3 leeks, washed and trimmed
- 10 white mushrooms
- 1 cup (approximately) fresh parsley sprigs
- 1 bay leaf
- 10-12 black peppercorns
- 8 Tbs white miso
- Green onions for garnish, if desired
- Toasted Nori (seaweed) for garnish, if desired
There’s really nothing much you need to know when preparing this stock. Just fill a pot with water, add the ingredients, bring to a boil and let simmer for 45 minutes. Strain liquid into jars and store, covered, in fridge for up to two weeks. Serve with chopped green onions and crushed seaweed if so desired. Enjoy!
DISCLAIMER: Our recipes are just that, ours. Some are modified versions of dishes we’ve had elsewhere or old-favorites that contained animal proteins, while others are a concentrated effort of trial and error. But all are intended to be altered by you and made to suit your tastes. So if you want more garlic or none at all, go for it. You do you ; )
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