Vegetable stock
Stock seasons the soup from the inside. Many shop-bought stocks contain celery — check the label.
What it brings
Cooking liquid. Texture: sets the consistency.
Flavour notes: savoury.
How to use it in soup
Add hot stock after the aromatics have softened.
Prep: Make up from a stock cube or pot, or use homemade. Suggested amount: 700 ml for two portions.
Storage
Fresh stock keeps 3 days refrigerated or 3 months frozen.
Swaps
Water with 1 tsp miso per 500 ml
Recipes with vegetable stock
Roasted tomato & red lentil soup
Sweet roasted tomatoes thickened with red lentils, finished with basil and lemon.
73 min
- 8 plants
- Source of protein
- Plant-based
- No gluten ingredients
Squash, coconut & ginger soup
Velvety squash with a warm hit of ginger, made rich with coconut milk.
52 min
- 7 plants
- Plant-based
- No gluten ingredients
- Smooth
Spiced carrot & chickpea soup
Bright carrot soup with cumin and paprika, crowned with whole chickpeas and yoghurt.
55 min
- 8 plants
- Source of protein
- No gluten ingredients
- Smooth