Stocks Vegetarian Recipes

"This is the stock used in a recipe I have just posted for Cashew and Leek Soup. It has been adapted from a book which I found today and just HAD TO BUY - 'Green: modern vegetarian recipes' by Australian cook Flip Shelton. I haven't tried any of the recipes yet, but all the recipes in the book sound wonderfully healthy; and this recipe is really quite..."

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Ingredients: peppercorns, vegetable peels...

"Preparing the vegetables for this stock is so easy that I do it as I'm putting the groceries away. In NZ celery is sold the right way, with all the leaves, so it's too long to go in my veg chiller drawer in the fridge. This stock uses all the top part of the celery, thereby solving a problem and not wasting any good food! It also has the added bonus..."

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Ingredients: onions, parsley, water...

"This is my all-time favorite vegetable stock; the richness of this stock belies its simplicity. It loans its full-bodied flavor to almost any soup. It is the only veggie stock I will use to make my Recipe #150699 (Aka Hangover Soup), it would be a shame to make that soup any other way… a real shame. I originally found the recipe in a cookbook titled..."

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Ingredients: mushroom stems, fresh parsley...

"Great vegetarian stock."

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Ingredients: leeks, onions...

"This is a basic stock that may be used in place of water in most any vegetable soup to give added depth of flavor. It's also a good way to use up vegetables that are limp or less than perfectly fresh!"

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Ingredients: onions, potatoes, salt...

"This soup was served in my college student union and was a hit with starving college students as it's big on flavor while using only frugal ingredients. I was never able to wheedle the recipe from the cooks, but this is a very close clone of it. It's a super diet recipe as it has a spicy kick that other cabbage soup recipes don't. I think diets..."

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Ingredients: light olive oil, diced tomatoes with juice...

"Quick, hearty soup with a bit of a kick. Can be made Vegan by omitting sour cream. Tame the spice down by substituting diced tomatoes for the Ro-Tel. I serve the soup with corn chips, but tri-colored tortilla strips add some visual appeal. I like to leave the black beans whole, but you can make it creamy by mashing the beans."

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Ingredients: ground cumin, corn...

"Another stock recipe from Moosewood's Daily Special. A great substitute for chicken broth."

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Ingredients: dried thyme, fresh parsley...

"This rich and dark stock gives the appearance of beef stock. Since you won’t have to purchase meat, you can afford the healthier organic produce!"

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Ingredients: olive oil, yellow onions...

"This is a satisfying vegetable stock made rich and delicious with lentils, leeks, and potato. It's suitable for vegan meals, and makes an excellent stock in which to cook rice. And it's my vegetable stock of choice for my own Five Lily Soup!"

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Ingredients: celery & leaves, dried lentils...

"Classic Minestrone adpated this receipe from 9/1998 Cook's Illustrated. I'm going vegan for lent and need a tasty soup that I knew would help me through this process. I removed the cheese from the orginal and it's not the exact same but it makes a great vegetable soup!"

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Ingredients: leeks, salt, spinach leaves...