Vegan Soup Recipes: Detoxifying Vegetable Stock

There is something too convenient about bouillon cubes. I often use ready-made stock, and criticize myself for doing so. It reminds me of that show, "Semi-Homemade" where name-brand products are combined with a little this and that for an easy-to-assemble better-than-TV-dinner. Or when ready-made cookie dough came out. It was so great to grab a spoonful of dough from the fridge whenever I felt like it, but where was the sanctity in baking cookies, whose dough came from metal factory parts? Yet, could I get all of that flavor from my own stock? Was it a modern food-science marvel that a tiny bouillon cube could deliver more flavor than any stock that takes residence on my stove for most of a day? This is the question I set out with on this first crisp Autumn day. This Winter, I am challenging the bouillon cube. I am setting out to make my soups fully home-made. The following recipe is my first batch, and I am proud. Give it a try! I love the sensation of a lot of ginger and garlic in my food, especially in Winter. This broth is no exception, so cut back on these two ingredients if they aren't your favorite. You can also add turmeric root for more detoxifying properties; however turmeric is best when ingested without the damaging heat. You can freeze these stocks, and add it to anything that calls for stock.