556 vegetable stock recipes

Recipe taken from "The Eat-to-Live Diet" by Dr Joel Fuhrman. Packed full of vegetables and thickened with cashews.

Very warm and filling. Lots of mushroom flavor and the barley was tender and plump. I used a bit of olive oil to sauté the veggies along with a healthy dose of garlic. Easy to make with easy to find ingredients, perfect for a cool fall or winter day.

Easy crock pot potato soup. Serve with chopped green onions and slice cheddar cheese. SUPERB! Absolutely wonderful.

A delicious and tasty pot pie is made with lots of vegetables and tofu that are simmered in the broth. The cracker-like crust adds some great texture and extra deliciousness.

Vegan squash soup blends sweet buttercup squash with apple, onion, and fresh ginger into a silky, dairy-free bowl. No cream needed; the squash and apple do all the work. A cozy, healthy fall starter.

Carrot and ginger soup with apples, fresh ginger, and a splash of sherry blended into a smooth, naturally sweet vegan puree. Healthy, gluten-free, and ready in 30 minutes from one pot.

Adding fresh goat cheese to your favorite tomoato soup adds a great flavor of creamy zing! You are going to love it!

Crispy-skinned red snapper seared until the skin shatters, served over a light stew of new potatoes, summer squash, and zucchini in a white wine, lemon, and tarragon broth. A healthy Mediterranean-style fish dinner.

Simple and perfectly matched flavors that let the potato shine through brightly.

Butternut squash soup with apples, onion, ground ginger, and apple cider. A creamy fall classic with a sweet-tart edge from the cider, finished with a swirl of milk or cream.

This easy-to-follow recipe uses cheese-filled tortellini, spinach, and asiago cheese to make a tasty dish you will love!

Tex-Mex rice toasted in olive oil with garlic and onion, simmered in broth with cumin, and finished with diced red bell pepper. A flavorful Mexican-style side dish from scratch.

One of my favorite go-to sides, great with any protein or on its own for a light lunch. You can add any combination of chopped vegetables.

Vegan cream of broccoli soup uses blended raw cashews and potatoes for body, no dairy required. Silky, plant-based, and ready in 35 minutes.

Ginger broccoli soup steeps fresh grated ginger in vegetable stock with cayenne and lemon, then simmers broccoli florets just to tender. A vibrant, brothy bowl with Ayurvedic roots, ready in 40 minutes.

Sweet butternut squash soup with apples, carrots, brown sugar, and a hint of cinnamon, finished with skim milk for a low-fat creamy texture. The cozy fall soup that tastes like autumn in a bowl.