Vegetable Broth
A rich and flavorful vegetable broth that serves as the perfect base for soups, stews, and sauces.
Discover the magic of homemade Vegetable Broth with this easy recipe from vegancooking.recipes.
Packed with nutrients from a variety of vegetables, this broth is not only delicious but also incredibly versatile.
Whether you're making a comforting soup or a savory risotto, this broth will enhance the flavor of any dish while maintaining a whole-food, plant-based profile.
What Makes This Recipe Special
- ✓Made with simple, plant-based ingredients that are easy to find
- ✓No animal products - completely vegan and cruelty-free
- ✓Perfect for beginners and experienced cooks alike
- ✓Delicious results that everyone will love, vegan or not
Ingredients & Substitutions
Feel free to add other vegetables like leeks, parsley, or even a piece of kombu for added flavor. This recipe is very forgiving, so you can use whatever vegetables you have on hand.
Tips & Notes
- •Use a variety of vegetables to enhance the flavor of your broth.
- •For a deeper flavor, roast the vegetables in the oven before adding them to the pot.
Recipe Variations
- •Add a piece of ginger for a spicy kick.
- •Incorporate herbs like rosemary or basil for different flavor profiles.
Storage & Freezing
Store leftover vegetable broth in airtight containers in the refrigerator for up to 5 days. For longer storage, freeze the broth in portions for easy use in future recipes.
Frequently Asked Questions
Can I freeze vegetable broth?
Yes, vegetable broth freezes well. Allow it to cool completely, then pour it into freezer-safe containers or ice cube trays for easy portioning.
How long can I store homemade vegetable broth?
Homemade vegetable broth can be stored in the refrigerator for up to 5 days or in the freezer for up to 3 months.
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A rich and flavorful vegetable broth that serves as the perfect base for soups, stews, and sauces.
Ingredients
Instructions
- 1
Gather all the ingredients and prepare them by chopping the vegetables as specified.
- 2
In a large stockpot, add the chopped carrots, celery, onion, garlic, mushrooms, and tomatoes.
- 3
Pour in the 12 cups of filtered water.
- 4
Add the bay leaves, thyme, peppercorns, and salt.
- 5
Bring the mixture to a boil over high heat.
- 6
Once boiling, reduce the heat to low and let it simmer uncovered for 45-60 minutes.
- 7
Skim off any foam that rises to the surface during cooking.
- 8
After the broth has simmered, remove it from heat and let it cool slightly.
- 9
Strain the broth using a fine-mesh sieve or cheesecloth into another pot or large bowl, discarding the solids.
- 10
Taste the broth and adjust the salt if necessary before using it in your recipes.
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