Best Vegetable Stock Substitutes in Spiced Parsnip Soup
This recipe calls for 800 ml vegetable stock. If you're out of vegetable stock or need to adapt the recipe, here are 4 tested substitutes - each with a quantity guide and notes on how it changes the dish.
About This Substitution
Role in this recipe: Flavourful cooking liquid, depth
When you don't have stock.
4 Substitutes for Vegetable Stock in Spiced Parsnip Soup
1. Miso broth
Ratio: 1:1 (dissolve 1 tbsp miso per 500ml water)
Deeper umami flavour - excellent in Asian dishes, risottos and noodle dishes.
2. Water + soy sauce
Ratio: 1 tbsp soy per 500ml water
Adds salt and umami without the complex vegetable flavour. Add dried herbs for depth.
3. Mushroom soaking water
Ratio: 1:1
Deep and earthy - use the water from soaking dried mushrooms. Strain first to remove grit.
4. Water
Ratio: 1:1
The simplest option - season the dish more generously to compensate for lost depth.
View the Full Recipe
See the complete Spiced Parsnip Soup recipe for British kitchens with gram measurements and °C temperatures.
Other Recipes Using Vegetable Stock
Want to understand why substitutions work?
Our Cook Like A Pro video course teaches the underlying techniques - so you can confidently adapt any vegan recipe to what's in your fridge.
Explore the course Back to recipe