How To Make Vegetable Broth

How To Make Vegetable Broth

Learn How To Make Vegetable Broth, that is flavorful with my easy recipe. 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.

How To Make Vegetable Broth

This broth is perfect for soups, gravies, stews like my:

If you make this vegetable broth recipe, snap a photo and hashtag #healthiersteps  — we love to see your recipes on InstagramFacebook & Twitter!

Join our new facebook groups, sharing lots of delicious vegan and gluten-free recipes, health tips etc., from our members. Please join us and invite your friends Gluten-Free and Vegan For Beginners and Vegan Recipes With Love.


  • 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


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 the refrigerator in a container with tight fitting lid for 5 days or freeze in a freezer container for up to five months.

Michelle Blackwood, RN

Hi, I’m Michelle, I’m the voice, content creator and photographer behind Healthier Steps. I share vegan and gluten-free recipes because of past health issues. My goal is to help you make healthier choices and show you how healthy eating is easy and delicious.

Please Leave a Comment and a Rating

  1. Steve
    January 31, 2019

    Am I stick blending the vegetables in this broth or am I straining them out?

    • Michelle Blackwood
      January 31, 2019

      Steve, great question. I’m straining them out. I was just saying to myself that I need to retake the photos and update the recipe to include nutritional information.

  2. Maggie
    September 2, 2018

    Love this broth, I use it In my soups, stews and gravy, so delicious

  3. Kayla
    October 4, 2016

    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
      October 4, 2016

      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.

  4. Sherry
    October 2, 2016

    Can the Veggie Broth be canned as is??

    • Michelle Blackwood
      October 3, 2016

      It can be canned using a pressure canner only, it’s not acid enough for water bath method

  5. Linda
    August 31, 2016

    Yummy. Earthy and warm. Comfort food. Thanks