Vegan Crockpot Soup Stock

This vegan crockpot soup stock recipe is guaranteed to elevate your cooking to gourmet status, yet it's simple and easy to make, delicious, and ridiculously cheap, compared to buying ready made soup stock, or using vegan veggie cubes. Best of all, it has almost no calories.

Put all the soup stock ingredients in the crockpot before you go to bed, and produce gourmet soup stock while you sleep. Et voila! 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.

Soup Stock Ingredients:

• 2 quarts water
• 2 lg carrots
• 2 stalks celery
• 2 slices fresh ginger
• Handful parsley, with stems
• Potato peelings if you have them
• 2 inch piece dried kombu seaweed
• 1 tsp coriander seeds
• 2 bay leaves
• 1/2 tsp dried thyme leaves
• 1/2 tsp dried marjoram leaves
• 1/4 tsp dried rosemary leaves
• 6 dried peppercorns
• Optional: handful scallion tops or chives
• Optional: 2 whole garlic cloves
• NO SALT

Directions:

1. The carrot and celery are essential, but any other ingredients you don't have, no worries, just leave them out
2. Coarsely chop the carrots and celery, and combine all ingredients in a large crockpot
3. Cover and cook on low for 8 hours
4. Strain through a large seive and store in quart or pint containers in the fridge or freezer