Spicy Immune Boosting Vegetable Stock with Ginger and Mushrooms

Written by Eydie Desser

I made this spicy, gingery, garlicky veggie stock for my best friend Gigi. Born in Texas, we both love spicy foods and she asked me for something to give her dishes a “kick”! Here it is! Not only does this stock tickle your tastebuds, it’s full of nutrients to make you feel great. Use this stock whenever a recipe calls for vegetable stock, or add vegetables to the stock and simmer until cooked through for a delicious, spicy vegetable soup. You can also use it in a salad dressing instead of oil or when making hummus!


  • 1 gallon (16 cups)) filtered water
  • 1 large yellow onion, peeled and roughly chopped
  • 1-cup sliced carrots, about 2 medium sized carrots
  • 1-cup sliced celery, about 2 stalks
  • 1 small parsnip, sliced (½ cup)
  • 1 head garlic cut in half
  • ¼ cup peeled and sliced ginger, about (2) 3’ knobs 
  • 1 cup sliced shiitake mushrooms (about 3-4 mushrooms)
  • 1 red chile cut in half (remove seeds if you don’t want it too spicy)
  • 1 dried chile de arbol
  • ½ bunch parsley, washed


1- Pour all the prepped ingredients into a 5-qt., or larger pot. Bring the liquid to a boil and reduce the heat to a simmer. Cook uncovered, for 45 minutes – 1 hour. Taste the stock after 45 minutes, and if the stock doesn’t have as much flavor as you’d like, continue to cook another 15 minutes or more until you love it!

2- Strain the stock through a fine mesh strainer and discard the solids. I always like to munch on the mushrooms, but 99% of the flavor of the vegetables is not in the liquid.

3- Store in the refrigerator for up to 3 days, or freeze for up to 1 month for maximum freshness.

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