Vegan Beer and Vegetable Soup Broth

Beer and Vegetable Soup Broth

This vegan veggie broth is a recipe I invented while trying to create a base for a potato soup while on a non-dairy, non-meat detoxification diet (though I added the beer later, as this was also a no alcohol diet). It's a real challenge to try to create a satisfying flavor that will substitute well for meat broth, so I decided to use mushrooms in order to add a good savory taste.

This broth works well on its own, as a foundation for simple or complex soups, or as a marinade. You can also use it to make a veggie gravy by adding extra oil and thickening with flour or cornstarch.

I recommend adjusting the ingredients of this soup according to personal taste. It will tend to have a tangy taste, and this can be counteracted with more carrot juice, honey, and salt to balance. Also, the substitution or addition of mashed, roast garlic will give a nice savory taste.

For this recipe, you will need:

1 Onion
½ cup fresh mushrooms
3 cloves garlic, grated
2 stalks of celery
¼ cup carrot juice
1 tablespoon tomato paste
1 bell pepper
1 teaspoon grated fresh ginger
A dash of rice vinegar
1/4 cup beer
¼ cup olive oil
2 tablespoons honey
½ teaspoon dried sage
1/8 teaspoon cayenne pepper
1 bay leaf
Seat salt to taste
Black pepper to taste
4 cups water

Slice the onions, mushrooms, celery and bell pepper (bear in mind that the smaller you slice these, the better and stronger their flavor will transmit to the soup).

Heat olive oil in a sauce pan over medium heat. Add mushrooms, onions, celery, garlic, ginger and bell pepper and fry, stirring constantly. Season with sea salt and black pepper. Cook these for at least 15 minutes, until all vegetables are tender.

Add tomato paste, carrot juice, half of the beer, bay leaf, honey, ginger, and herbs. Reduce heat and simmer.

Add water a little at a time, adding salt to taste. When all water is added, bring to a boil, then reduce heat, cover, and simmer (you don't need to stir at this point). The longer you simmer this soup, the stronger and richer a flavor it will have.

When soup is finished and just before serving, add the second half of the beer.

Once the broth has cooked to a desirable strength of flavor, strain it in colander, strainer, or coffee filter (depending on how clear you'd like your broth).