RecipesSeamus MullenFood

Homemade Veggie Broth

RecipesSeamus MullenFood
Homemade Veggie Broth


Mineral-dense, tasty, nutritious vegetable broth

Prep Time: 30 mins

Dec  13, 2018  •  By Seamus Mullen


I’m a huge fan of bone broth and it’s gelatinous nutritional benefits but I understand that for my vegan and vegetarian followers, it is a frustrating health hack to support. In lieu of this, I decided to share my quick and easy veggie broth that is guaranteed to provide mega amounts of nutritional value and flavor to your soups, stews or just as a single cup all on its own. Make a big batch and freeze for easy use. My biggest tip is to transition away from the store bought, sodium-packed vegetable broths and begin to play with making your own (and reaping all the health benefits that come with it). Check out the Pumpkin soup I shared which includes this broth as the base here.


  • 1 cup of mushroom stems

  • 1 cup dried dried shiitake mushroom

  • 1 onion quartered

  • 1 cup dried Kombu seaweed

  • 2 stalks of celery cut into 2 inch pieces

  • 2 cloves garlic, peeled & smashed

  • 2 carrots cut into large chunks

  • 1 knob ginger peeled & smashed 

  • 10 cups of water


1. Add everything into a bit pot except the kombu seaweed

2. Bring to a boil then simmer for 25mins

3. After 25mins, add the Kombu and simmer for a further 10mins. 

4. Strain and serve. Keep the left over liquid in an container in the fridge or freezer.

YIELD: 6 cups of stock

aftermath of poached eggs and bacon from seamus mullen's cookbook, Real food heals