Vegetable stock recipes for vegetarian recipes

Vegetable stock recipes makes cheap and easy vegetarian broths.

It is not easy being a vegetarian. There are so few places serving good vegetarian food and even fewer good recipes for truly vegetarian dishes.

These stocks are made with vegetables only. Packed with vitamins and minerals, they are ideal bases for vegan and vegetarian soups. Give them a try.

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Vegetable soup stock with fennel

Ingredients
1 onion
1 carrot
2 stalks of celery
2 tomatoes
30g dried shiitake / chinese mushrooms
1 teaspoon of fennel
3 litres of water

Directions

1. Wash and cut up the vegetables
2. Wash the mushrooms and place into the pot. Add the rest of the vegetables
3. Pour cold water in the pot, bring to a boil on high heat
4. Lower the heat and cook for 40 minutes uncovered
5. Remove the ingredients and strain the soup stock

Recipe link: Vegetable soup stock with fennel

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Fried vegetable stock

Frying the ingredients first before simmering the soup results in a stronger flavour and a darker colour. Some western herbs and spices to give it a twist.

Ingredients
30ml vegetable cooking oil
1 radish, peeled and cubed
1 carrot, peeled and cubed
2 onions, peeled and halved
4 celery sticks, cut into sections
55g fresh mushrooms
3.1 litre of water
2 tsp salt
1 spice bundle (2 stalks of parsley, 1 stalk of rosemary, 1 cinnamon stick)
Pinch of black pepper

Directions

1. Heat the cooking oil in a big pot
2. Add all the vegetables and mushrooms
3. Stir fry the vegetables and mushrooms for about 5-7 minutes
4. Add the water, salt, spices and black pepper
5. When the water comes to a boil, turn the heat down to a simmer
6. Simmer for 30 minutes
7. Strain the soup
8. Discard the vegetables, mushrooms & spices

Recipe link: Fried vegetable stock

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