No Bones About It! Vegan No Bones Broth Soup
Vegan “No Bones” Broth or Broth Soup is a plant-based alternative to traditional bone broth, which is known for its rich flavor and nutritious properties. This vegan version captures the essence of broth while providing a hearty, flavorful base for soups, stews, and other dishes without using animal products.
No Bones About It! This soup is designed to heal the digestive system from the inside out! It is my plant powered version of my With Bones About it Bone Broth Soup. Mineral and antioxidant rich nutrients are just what the doctor called for to help heal your digestive system! Cabbage provides a food source of glutamine which can “heal & seal” the digestive lining by regulating cell division of the intestinal lining. Glutathione also helps to: assist the body to produce glutathione one of the body’s most important antioxidant; optimize the body’s pH; enhance muscle mass; promote detoxification; provide energy to endothelial cells lining blood vessels; it promotes healthy brain function and curb cravings for sugar and alcohol.
Other healing foods include: mushrooms for the antioxidant mineral selenium, parsley for blood-producing iron and bone supporting vitamin K, carrots for vitamin A and sea veggies for potassium, calcium, folate and iodine for metabolism. This recipe can be enjoyed anytime you want to give your digestive system a rest …. After yoga, post-workout or including after times of eating unwell….vacations, parties etc.!

Vegan No Bones Broth Soup
Ingredients
- ½ cup vegetable stock low sodium & gluten-free
- 4 celery stalks chopped
- 2 medium leeks chopped
- 2 medium onion sliced
- 10 garlic cloves minced
- 2 Tbsp.+ herbs of choice i.e. rosemary basil, oregano etc.
- 16 cups+ water filtered
- 3 medium carrots chopped
- 1 large parsnip chopped (optional)
- 1 cup cabbage chopped
- 1 cup mushrooms sliced
- ½ cup lemon juice
- 2 bay leaves
- 1 Tbsp. each: ginger & turmeric minced (if fresh turmeric is not available use 1 tsp. dried turmeric)(optional)
- sea salt & pepper to taste
- 1 cup kale minced
- ½ cup parsley minced
Directions
- Add vegetable stock, celery, leeks, onion, garlic and herbs of choice to a large stockpot on medium-high heat and healthy sauté for 2-3 minutes or until onions are aromatic and clear.
- Add water, carrots, parsnip, mushrooms (or veggies of your choice), lemon juice, bay leaves, ginger and turmeric to the stockpot, cover and bring to a gentle boil.
- Reduce heat to low and simmer with lid slightly ajar and skimming foam off occasionally for at least 2 hours or up to 24 hours (you can turn off at night and resume in the am). Add more water as needed to keep all the ingredients covered. The longer you simmer, the more nutrients rich the soup will be. Season with sea salt and pepper to taste. You can also add all the ingredients to a crock pot after bringing to a gentle boil for 15 minutes or so, skimming off the foam and voila it will all take care of itself! (this is my favourite way to do it!)
- Remove from stove, cool, strain (if you wish just a clear broth soup) and enjoy!. Broth can be stored for up to 7 days in the refrigerator and up to 6 months in the freezer. Just before serving rewarm and add the kale and parsley in the last few minutes to add even more minerals!