Savvy Vegetarian’s Soup Stock Recipe


Recipe courtesy of  Savvy Vegetarian for Diabetes Awareness Month

This stock recipe can be made a day ahead, or simmered all day in the crockpot.


(3 votes, average: 5.00 out of 5)
Savvy Vegetarian’s Soup Stock Recipe


  • 2 quarts water
  • 2 large carrots
  • 2 stalks celery
  • 2 slices fresh ginger
  • Handful parsley, with stems
  • Potato peelings if you have them
  • 1 tsp coriander seeds
  • 2 bay leaves
  • 1/2 tsp dried thyme leaves
  • 1/2 tsp dried marjoram leaves
  • 1/4 tsp dried rosemary leaves
  • 6 dried peppercorns
  • Optional: 2 inch piece dried kombu seaweed
  • Optional: handful scallion tops or chives
  • Optional: 2 whole garlic cloves


  1. The carrot and celery are essential, but any other ingredients you don’t have, no worries, just leave them out.
  2. Coarsely chop the carrots and celery, and combine all ingredients in a large crockpot.
  3. Cover and cook on low for 8 hours.
  4. Strain through a large seive and store in quart or pint containers in the refrigerator or freezer.
  5. This recipe is a contribution for Diabetes Awareness Month to show diabetics, and everyone else, that eating healthily doesn’t mean having to skimp on taste.

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