Vegan Bone Broth Soup Recipe for a Nourishing Meal

If you love a nourishing, warming bowl of broth but want to keep things completely plant-based, this vegan bone broth soup recipe is exactly what you’ve been searching for. Traditional bone broth is prized for its comforting flavor and nutrient content, but you don’t need animal bones to create a deeply flavorful, mineral-rich, and healing soup at home.

With a creative blend of roasted vegetables, umami-rich ingredients, and powerful herbs, you’ll replicate the savory, restorative qualities of classic bone broth—entirely vegan!

Perfect for sipping on chilly days, using as a base for stews or ramen, or adding depth to other dishes, this vegan bone broth is an essential staple for healthy, plant-based cooking. It’s loaded with vitamins, minerals, and plant-powered compounds that support your immune system and gut health.

Whether you’re vegan, vegetarian, or just want a lighter, cruelty-free alternative to traditional broths, this recipe will become a kitchen favorite. Let’s dive in and discover how to make your own delicious vegan “bone” broth soup from scratch.

Why You’ll Love This Recipe

• Deep, complex flavor: Roasting the vegetables first brings out natural sweetness and umami, making the broth rich and satisfying.
• Super nourishing: Packed with vitamins, minerals, and anti-inflammatory herbs like turmeric and ginger for full-body wellness.
• Totally vegan & allergen-friendly: No animal products, dairy, or soy—just wholesome, accessible ingredients.
• Versatile: Use as a sipping broth, soup base, or in recipes like risotto, grains, or vegan bechamel sauce.
• Meal prep friendly: Make a big batch and freeze for quick meals or soothing mugs of broth anytime.
• Gut and immune health: Thanks to prebiotic veggies, seaweed, and healing spices.
• Easy to customize: Swap in your favorite vegetables or herbs based on season and taste!

Ingredients

Equipment

• Large stockpot or Dutch oven (at least 6-8 quarts)
• Baking sheet (for roasting vegetables)
• Sharp chef’s knife
• Cutting board
• Wooden spoon
• Fine mesh strainer or cheesecloth (for straining broth)
• Large bowl or pot (to strain into)
• Ladle
• Storage containers or jars (for leftovers/freezing)

Instructions

1. Preheat the oven to 425°F (220°C).

   Line a baking sheet with parchment paper for easy cleanup.

2. Prepare and roast the vegetables:

   Arrange carrots, celery, onion, garlic, leek, and parsnip on the baking sheet. Drizzle with olive oil and toss to coat.

   Roast for 30-35 minutes, flipping halfway, until caramelized and golden brown. This step deepens the flavor.

3. Combine everything in the stockpot:

   Add the roasted veggies to your large pot. Toss in ginger, turmeric, dried shiitake mushrooms, kombu, apple cider vinegar, peppercorns, parsley, thyme, bay leaves, and sea salt.

   Pour in the 12 cups of water.

4. Bring to a gentle boil:

   Turn heat to high and bring the mixture to a boil, then immediately reduce to a low simmer. Skim off any foam or impurities that rise to the surface with a spoon.

5. Simmer low and slow:

   Cover the pot partially, leaving a gap for steam. Let simmer gently for at least 2-3 hours—the longer, the better for flavor and nutrition extraction (up to 4 hours if you have time).

   For an even more concentrated broth, simmer up to 6 hours, adding water as needed to keep veggies covered.

6. Strain the broth:

   Remove from heat. Set a fine mesh strainer or cheesecloth over a large bowl or clean pot.

   Carefully pour the broth through to separate the liquid from solids. Press veggies gently to extract as much liquid as possible.

7. Adjust seasoning:

   Taste and add more sea salt, black pepper, or a splash of apple cider vinegar if desired. For extra umami, stir in a dash of tamari or coconut aminos (optional, if not soy-free).

8. Serve or store:

   Ladle hot broth into mugs for sipping, or use as a base for soups and stews. Let leftovers cool before transferring to airtight containers.

   Refrigerate for up to 5 days or freeze for up to 3 months.

Tips & Variations

• Add more umami: Toss in a dried tomato, a splash of tamari, or a few dried porcini mushrooms for extra savory depth.
• Boost minerals: Include a piece of kombu (seaweed), which is rich in iodine and trace minerals.
• Anti-inflammatory power: Fresh turmeric and ginger make this broth extra healing. No fresh? Use ground!
• Low-FODMAP variation: Skip onions, garlic, and leeks. Use just the green parts of scallions for flavor.
• Root veggie swaps: Try rutabaga, sweet potato, or fennel for a new twist on flavor.
• Herb flexibility: Rosemary, sage, or dill can be used if you’re out of thyme or parsley.
• Slow cooker method: Place all ingredients in your slow cooker and cook on low for 8-10 hours for effortless broth. For more slow cooker ideas, check out Veg Recipes for Slow Cooker: Easy, Tasty Meal Ideas.
• Use the broth creatively: It makes a beautiful base for noodle soups, risottos, and even as the cooking liquid for grains.
• Freeze in portions: Use ice cube trays or small containers for easy single-use servings.
• Want even more veggies? Use leftover veggie scraps collected in the freezer for extra sustainability.

Nutrition Facts

Note: Values are approximate and will vary based on exact ingredients and concentration.

Serving Suggestions

• Sip it hot: Pour into a mug, sprinkle with a little more fresh parsley or a squeeze of lemon, and enjoy as a restorative beverage.
• Soup base: Use as the foundation for any hearty vegetable soup, such as Low Calorie Vegetable Soup Recipe for Healthy Eating.
• Ramen or noodle bowls: Cook soba or rice noodles in the broth, then top with tofu, bok choy, shiitakes, and scallions for a quick vegan ramen.
• Cooking grains: Swap water for broth when preparing quinoa, rice, or farro to boost flavor and nutrition.
• Risotto and pilaf: Use as your liquid for a creamy, aromatic vegan risotto.
• Stews and curries: Add to any stew, chili, or curry for added depth and complexity.
• With homemade bread: Pair a warm bowl of broth with a slice from this Vegan Bread Machine Recipe for Soft, Delicious Loaves for a comforting meal.

Conclusion

Making your own vegan bone broth soup at home is an empowering and rewarding kitchen ritual. It connects you to the ingredients, lets you control the nutrition and flavor, and yields a versatile, healing broth you can use in countless ways.

By leveraging roasted vegetables, mushrooms, seaweed, and a medley of herbs and spices, you’ll create a broth that rivals any traditional version—for both taste and nutrition.

Whether you enjoy it as a warming drink, use it to add flavor to your favorite recipes, or freeze it for future meals, this vegan broth will quickly become a staple in your kitchen. Experiment with different veggie combinations and spices to make it your own.

For more inspiration, try pairing your broth with a cozy Vegetarian Date Cake for dessert or explore Peruvian Vegetable Recipes for Flavorful Healthy Meals for your next plant-based feast. May your kitchen always be filled with comfort, flavor, and nourishment!

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