How To Make Vegetable Broth

Making your own vegetable broth is pretty simple, it is a wonderful way of using up older vegetables and make room for fresh ones. Vegetable broth adds flavor and nourishment to recipes and it can also be used as a substitute or to reduce the amount of oil needed in sauteing or frying in a recipe.

To reduce the amount of oil in your recipe, say for instance the recipe calls for 1 tablespoon you could reduce the amount to 1 teaspoon and add 1/4 cup of vegetable broth. You can also use 1/4 cup of vegetable broth alone to substitute for all the oil in the recipe.

Ingredients:

  • 2 potatoes including skin, washed and cut in large chunks
  • 2 carrots, cut in large chunks
  • 3 stalks of celery, cut in large chunks
  • 1 onion, quartered
  • 6 cloves of garlic, coarsely chopped
  • 3 sprigs of thyme
  • 1 tablespoon olive oil
  • 4 sprigs of parsley
  • 2 green onions, cut in large pieces
  • 2 bay leaves
  • 8 cups of water
  • 1 teaspoon sea salt

Directions:

Preheat oven 400 degrees. Place potatoes, carrots, celery, onion, garlic, thyme in a large mixing bowl then toss with olive oil. Place on a large baking sheet single layer and roast for 1 hour turning every 20-25 minutes until golden brown.

Remove from oven and add roasted vegetables to a large pot, add water, parsley, green onions, bay leaves and salt. Bring to boil, lower heat to simmer for about 1 hour. The broth is now ready to be used or cool and stored in refrigerator in a container with tight fitting lid for 5 days or freeze in a freezer container for up to five months.

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  1. We have been doing a vegan diet recently, but my husband is allergic to almost everything it seems (carrots, almonds, cilantro, avocado, etc). What can I use to replace the carrots for vegetable broth. Would mushrooms work in a broth? I have turned down so many recipes because they all want vegetable broth! I think I need to start making my own!

    • Michelle Blackwood

      I’m so sorry to hear Kayla, water is fine in most recipes as a substitution for vegetable broth. Just increase the herbs, spices and you should be fine. Depending on the recipe, omit carrots and stick to your favorite veggies. Substitute almonds with cashews work in most recipes. Substitute parsley for cilantro. Mushroom should be fine, but I haven’t tried cooking this recipe with it.

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