Healing Soup

Healing Vegan Broth

During the winter months, there is really something extra delightful about sipping on warm broth, and not only is this broth delicious, but it’s easy to make. If you’re not already tossing veggie scraps in your freezer, now is the time to get started. This is something I’ve been doing for a while as not only does homemade broth tastes infinitely better than store bought counterparts, but it’s much cheaper. A win win! Overall, I like to make sure the majority of this broth is onion based and anything else added in will depend on what I have on hand, what amount of carrots/celery/leeks/mushrooms I was able to throw in my veggie scraps bag, etc. The goal is to not have to make an extra run out to the grocery store for this recipe

Here is the full list of veggies that I like to add to my scrap bag:

  • Onions
  • Carrots
  • Celery
  • Mushrooms
  • Leeks
  • Fennel
  • Tomatoes
  • Parsnips

You’ll notice that not all of the veggies that I used to make this broth are from my veggie scrap bag, as I usually like to supplement what I have in the freezer a bit. The ratio I like to aim for is 2:1:1:1 onions to carrots to celery to mushrooms/leeks/etc. That way the flavors are nice and balanced!

The only veggies you wouldn’t want to throw into this recipe are cruciferous vegetables like broccoli, cauliflower, Brussels spouts, etc. While these are all wonderfully healthy and delicious on their own, adding any of these to your broth can impart a really bitter, unpleasant flavor.

Healing Vegan Broth

Prep Time10 mins
Cook Time2 hrs
Course: Soup
Keyword: Broth, Stock, Vegan
Servings: 6


  • 1/2 gallon zip-lock bag frozen veggie scraps
  • 1 onion
  • 1 carrot
  • 1 stalk celery
  • 6-8 shiitake mushrooms
  • 2 tbsp brown rice miso
  • 2 tbsp olive oil
  • 2-4 strips kombu or bay leaf
  • 1 bulb garlic cut in half
  • 8 peppercorns
  • salt to taste

Optional Finishing Touches

  • 1/2 diced silken tofu
  • 4 oz Udon Noodles
  • 10 sliced shiitake mushrooms
  • 1 tsp Turmeric


  • Preheat oven to 300º. Gather frozen veggie scraps, onions, carrots, celery, mushrooms, and garlic. cut up all the veggies into 1/4 in pieces, and spread out on baking tray lined with parchment paper
  • In a small bowl, combine miso and olive oil to make a paste. Apply this paste to veggies, making sure to coat evenly. Place tray into the oven and bake for around 1 hour or until veggie mixture turns golden brown in color.
  • Transfer veggie mixture into a large pot along with 10-12 cups of water and bring to a boil. Once boiling, reduce the heat and let simmer for around 1 hour or until the liquid has reduced by half
  • Once reduced, strain the mixture through a fine mesh sieve,and add salt to taste. Store this broth in the fridge for up to 2 weeks, and in the freezer for up to 3 months


Adapted from Bon Appetit

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