Gut Healing Vegetable Stock

Make a big batch of this vegetarian and vegan stock on the stove and then freeze in 1-2 cup amounts, or in ice cube trays to start making the best soups and stews of your life!

Homemade stock is an absolute luxury! I don’t think to make it often enough, despite how easy it is. I love having a big batch on hand in the winter so I can drink it like tea.

I love to drink it like tea too Hannah, it’s so warming and comforting in those chilly winter months! Thanks for dropping by and commenting 🙂

I need to get in the habit of making stock at home – I’ve done it a few times but really would love to make it part of my routine!

It took me a while to get into it too Ashley – I’m not really sure what made it become a habit but about a year ago the desire to always have real stock really important to me. Recently I ran out and had some old, tinned, powdered stock in the pantry that I used instead and I couldn’t believe how salty and unpleasant my soup tasted. I think my taste buds have changed after making my own! I urge you to give this vegie stock a try, it’s much fasted to make than a bone stock if you’re pressed on time, but still delicious! Thanks for the comment 😀

YUM! This looks and sounds perfect! Great photos, too! Tis the season for this kind of stuff, eh!? Great…now I want soup! LOL 🙂 teehee

Hahah, seeing stock recipes has that effect on me too! I start daydreaming about soup…. stew… slow cooker meals… and then I found myself salivating 😀 Thanks for the kind words Jennifer!

This is very similar to how I make my broth! I have never used shiitake mushrooms, though so I will definitely give it a try! I use cremini most of the time. My broth never lasts very long… it’s usually gone within 2 days – we love using it in everything we make 🙂 Thanks for all the nutritional information, Ally, it makes me want to make broth right this minute! Your photos are beautiful!

Where can I find the recipe for the beef stock and chicken stock you use at home?

Currently I only have the vegetable stock recipe on the website Gioia, I do however have plans to post my chicken and beef stock recipes but I’m not sure exactly how soon that will be. Best bet would be to ‘Like’ Om Nom Ally on Facebook or join the newsletter, that way you will be notified as soon as a new post goes live 😀 Sorry to disappoint!

I made this and used 3 liters of water and it had no flavor! Just warm water! I had to add tomato bullion and salt AND chicken to get some flavor!

I’m so sorry to hear it had no flavour Vicky 🙁 I’ve been using this recipe, or very similar for a while and it’s always been fabulous as a base for other recipes. Do you regularly make your own stock? You mentioned adding bouillon and salt – is it homemade bouillon (stock) or powdered/cubes? If you are used to cooking with packaged bouillon to make stock then this homemade version may taste much less strong in flavour (as bouillion powder or cubes are very high in salt and may contain yeast extract and other flavour enhancers). Otherwise it’s absolutely fine to add salt, pepper or other flavourings to this stock for taste and I too have used it with chicken for added flavour as well – it’s fabulous as the base for a healing chicken soup or stew. Please let me know any further information for the flavour issue and I’ll reply as best I can 🙂

thanks so much for the recipe

It’s my pleasure Denise 🙂 Thanks for the comment!

this might be a dumb question but -you don’t eat the veggies? (Like a veggie soup?)

Great question Cat! By the time we are finished making the stock, we have effectively cooked all the nutrients out of the vegetables to enable them to leach into the cooking water. What’s left are some very soggy, wilted and not very appetising vegetables. If making a soup and simmering for a shorter time we would certainly eat them, but there isn’t much pleasure in eating the vegies in this case.

Can you cook this in a crockpot?

Absolutely Jessica, I would usually cook this on the low setting (approximately 8 hours cook time)

If you cook this in a crockpot, do you still need to heat the coconut oil on the stove and saute the vegies before putting them in the crockpot?

It’s completely optional Sarah, feel free to skip and go ahead with the rest of the recipe 🙂

Do you think this would can well? Everything I have read says canning preserves the nutrition as well as any other method. I like the idea of it being shelf stable. Thanks for the help.

I’m afraid I don’t have an answer for this Jill 🙁 I’m not a canner so I don’t know the ins and outs of how to process it. I hope you find an answer and sorry I couldn’t help!

Can this be made without the coconut oil? Will is still taste good if it’s left out? Thanks

You can absolutely leave out the coconut oil Tricia, it’s only used for the optional step of sauteing the vegetables in step 1. Of you still want to cook the veggies down you could use ghee, butter or any other cooking fat, otherwise skip it and continue on!

I’m new to making vegetable broth and I’m wondering if you just toss all the veggies after it is made. Seems like a waste, but I know most of the nutrients are cooked out.

You’re right Kaylie, the vegetables are thrown out (or composted if you can) as they have emptied all their nutrient content into the stock liquid. Once you finish cooking they definitely don’t appear very appetising either, so you really wouldn’t want to eat them!

Hi, thanks for sharing this! I am making this today. Will I get the same results if I dont use the celery leaves?

It will be fine without the leaves Tiffany, they just add more of that beautiful, savoury-salty ‘celery’ flavour

This vegetable stock is delicious. I used several sprigs of thyme as well as a couple small pieces of rosemary.

That sounds amazing Karen, I’m so glad you loved the stock recipe. Your tweaks are great 😀

Hello Allison! This recipe looks wonderful!! Can you share how we would modify the recipe to actually eat it as a whole soup wither the veggies and all rather than just a stock?And Would we still get the gut healing benefits making it as a whole soup rather than just broth?Thanks!!!

Thanks Jess 🙂 I make this stock a lot as the base of my soups and stews – though on its own it’s really not appealing to eat the vegetables once they’ve released all their nutrients and flavour into the water. Instead, to eat as a soup, you would need some stock already made, then put together the following:1 tbsp coconut oil 1-2 brown onions, finely diced 3 cloves garlic, minced 2 medium carrots, thinly sliced or finely chopped 1 medium zucchini, thinly sliced or finely chopped 2 stalks celery, thinly sliced 1/2 cup mushrooms, thinly sliced or finely chopped 2 cups kale, silverbeet or spinach, finely chopped 3 cups vegetable or herb stock 1 400g can organic crushed tomatoes, or 4 roma tomatoes, diced 1 400g can organic chickpeas, or 1 1/2 cups cooked beans 2 cups kale, silverbeet Herbs: Try oregano, rosemary, thyme or sage; or paprika with a squeeze of lemon on servingSaute onions in coconut oil until softened and translucent. Add garlic and cook, stirring, until softened and aromatic. Add remaining vegetables and cook for 2-4 minutes or until softened and greens have wilted. Add stock liquid and tomatoes, and add any herbs or spices of choice, as well as salt and pepper for seasoning. Bring mixture up to a boil, then lower to a simmer for 5-10 minutes or until soup has reduced slightly. Taste again before serving, checking for seasoning.