What exactly is vegetable broth?

Vegetable broth is a savory liquid made by simmering vegetables, herbs, and spices in water. It’s used as a flavorful base for soups, grains, sauces, and countless other dishes. Unlike meat-based broths, it contains no animal products, making it 100% vegan and naturally low in fat and cholesterol. It’s ideal for anyone seeking a lighter, plant-based alternative without compromising on taste.

How to make simple veg broth?

To make a basic vegetable broth , combine chopped carrots, celery, onions, garlic, peppercorns, and fresh herbs in a large pot with water. Simmer for 45–60 minutes, strain out the solids, and store the liquid. For deeper flavor, roast the vegetables first or add extras like mushrooms, tomatoes, or leeks. It’s simple, budget-friendly, and adaptable to whatever you have on hand.

Can I use water instead of vegetable broth?

Yes, water can be used in place of vegetable broth , but it won’t bring the same depth of flavor. To improve plain water, simmer it briefly with aromatics like garlic, bay leaf, or soy sauce, or use a small amount of bouillon. This trick enhances the dish without the need for store-bought broth.

What is a good vegetable for broth?

Carrots, onions, celery, leeks, garlic, and mushrooms are the best veggies for creating a rich and flavorful broth. They provide the perfect balance of sweetness, earthiness, and umami. Avoid cruciferous vegetables like broccoli or cabbage, which can overpower or sour the broth.

Is vegetable broth gluten-free and vegan-friendly?

Yes—when made at home with whole vegetables and no additives, vegetable broth is both gluten-free and vegan. However, always check the label on store-bought versions. Some brands may use hidden sources of gluten or non-vegan flavorings like dairy derivatives or gelatin.

Can I pressure cook vegetable broth for faster prep?

Absolutely. Using a pressure cooker can cut simmering time from 60 minutes down to just 10–15 minutes. Add your vegetables, herbs, and water, then cook on high pressure. Let it release naturally, then strain. It’s a great way to make a flavorful, homemade broth in a fraction of the time.

Vegetable Broth – The Best Homemade Recipe with Powerful Health Benefits

Description

This homemade vegetable broth is a rich, flavorful, and nourishing base for soups, grains, sauces, and countless plant-based recipes. Made with fresh, whole vegetables and herbs, it’s a clean and cost-effective alternative to store-bought broths that often contain preservatives and excess salt. Ideal for freezing and batch cooking, this recipe is naturally vegan, low in fat, and packed with nutrients that support digestion and immunity.

Ingredients

Scale

2 medium carrots, chopped
2 celery stalks, chopped
1 large onion, quartered (leave skins on for color)
4 garlic cloves, smashed
1 bay leaf
½ bunch fresh parsley
1 teaspoon whole black peppercorns
Optional: 1 cup mushrooms (for umami)
10–12 cups water
Salt to taste (optional)

Instructions

Prepare all vegetables by washing and chopping them into large chunks. No need to peel.
Place all ingredients into a large stockpot.
Pour in the water and bring to a boil over high heat.
Once boiling, reduce to low heat and simmer uncovered for 45 to 60 minutes. Avoid overcooking, which can cause bitterness.
Stir occasionally and skim off any foam that rises to the surface.
After cooking, remove from heat and let cool slightly.
Strain broth through a fine-mesh sieve or cheesecloth into a large bowl or another pot.
Discard the solids or compost them.
Transfer the liquid into glass jars or airtight containers for storage.

Store in the refrigerator for up to 5 days or freeze for up to 6 months.

Notes

Flavor Boost: Roast vegetables at 400°F (200°C) for 25 minutes before simmering for a deeper flavor.

Zero-Waste: Keep a bag of vegetable scraps in the freezer (onion skins, herb stems, mushroom ends) to use instead of fresh produce.

Add Umami: A tablespoon of soy sauce or miso paste at the end can add savory depth.

Broth Cubes: Freeze broth in ice cube trays for small, quick portions.

Avoid: Broccoli, cabbage, and potatoes—these can cloud the broth or turn it bitter.

Prep Time: 10 minutes
Cook Time: 60 minutes
Category: Base/Broth
Method: Simmering
Cuisine: Universal/Plant-Based

Nutrition

Serving Size: 1 cup
Calories: 15
Sugar: 1g
Sodium: 30mg (without added salt)
Fat: 0g
Saturated Fat: 0g
Unsaturated Fat: 0g
Trans Fat: 0g
Carbohydrates: 3g
Fiber: 0.5g
Protein: 0.5g
Cholesterol: 0mg

Keywords: vegetable broth, vegan broth, plant-based stock, homemade soup base, clean eating, healthy broth, low sodium broth, gluten-free broth, freezer-friendly broth