Vegan Soup Stock and Broth Recipe

Easy, Delicious, Healthy Comfort Food

The vegan diet differs from a vegetarian diet in that vegans do not eat any flesh including fish. Vegans also do not consume animal products, such as eggs, dairy and honey. I am an omnivore, but I respect my vegan friends for their concern, especially over the exploitation of animals for their products. We see this especially in the over consumption and production of milk, cheese and eggs. I've been working on a series of articles featuring vegan recipes and alternatives to a meat and dairy based diet.

I was puttering around in my kitchen the other day, and experimenting with vegetarian and vegan soups. I came up with a rather tasty vegan soup stock and broth recipe. Soup broth and stock made from meat and animal fats can be very unhealthy, especially the commercial broths. Besides the animal fat content which is high in saturated fats, most commercial soups, clear or thick contain MSG and other artificial flavorings. Even MSG free broths are high in sodium.

Here is my recipe for a light-bodied soup stock base that is 100% vegan. My vegan stock also contains a tasty, healthy sodium substitute. The fat content is olive oil which is therapeutic for the body rather than detrimental.

Using a good virgin olive oil, slowly heat oil in a glass pan with finely minced onions, cracked pepper blend and garlic. As vegetables become tender, carefully add Bragg's Liquid Amino. Bragg's is a soy-based non GMO amino acid cocktail. Bragg's Liquid Amino is very nutritious and tastes like a light soy sauce. Bragg's is gluten-free, alcohol-free and not fermented. Bragg's is available in your grocery store either in the spice section of with the oil, vinegar and salad dressing. Add one cup of water for every 2 Tablespoons of olive oil and 1 tablespoon of Bragg's Liquid Amino. Add the onion and garlic to your taste (about 1/2 teaspoon per cup of water). Keep your flame low and simmer your soup stock.