Plant Based Stock Options

Image by Kaboompics

I mainly cook for one and generally don’t use a lot of stock so most of the time I just use storebought. I buy a well-known brand’s organic stock powder, available at most supermarkets which contains absolutely no nasties, just organic dehydrated ingredients (Carrot, Onion, Tomato, Celery Root, Parsnip, Leek, Paprika, Parsley Leaves, Garlic, Lovage, Turmeric, Black Pepper) Nothing else.

There are a handful of great organic stock powders available; some low sodium options.

If you prefer making your own, here are some ideas that have worked for me in the past:

1. Vegetable Stock

• Made by simmering vegetables like onions, carrots, celery, garlic, and herbs.
• Customisable: Add mushrooms, leeks, or parsnips for extra flavour.
• Store-bought options: Look for low-sodium and organic versions to avoid excessive salt and additives.

2. Miso Broth

• Made with miso paste (fermented soybean paste), dissolved in hot water.
• Rich in umami, probiotics, and nutrients like B vitamins.
• Works great for Asian-inspired soups or as a flavourful base.

3. Mushroom Broth

• Made by simmering dried or fresh mushrooms with garlic, onion, and herbs.
• Deep, earthy flavour; particularly good for soups like ramen or stews.

4. Seaweed Broth

• Uses kombu (a type of kelp) or other seaweeds steeped in water.
• Adds a subtle oceanic flavour, rich in iodine and minerals.
• Can be combined with miso or soy sauce for additional depth.

5. Tomato Broth

• Made with fresh or canned tomatoes, onions, garlic, and herbs.
• Tangy, antioxidant-rich base for soups like minestrone or gazpacho.

6. Herb and Spice-Infused Water

• A lighter alternative made by steeping water with bay leaves, thyme, rosemary, peppercorns, and other spices.
• Ideal for clear soups or delicate broths.