Basic Vegetable Broth
|Nutritional Gu >(per serving)|
|Servings: 2 quarts (16 servings)|
|Amount per serving|
|% Daily Value*|
|Total Fat 0g||0%|
|Saturated Fat 0g||0%|
|Total Carbohydrate 9g||3%|
|Dietary Fiber 1g||4%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This easy and flavorful vegetable broth recipe will give you the base to make vegetarian soups, gravy, or just to add flavor to a variety of vegetarian dishes. If you are cooking vegetarian or vegan, you can use this vegetable broth as a substitute for any meat broth or stock that recipes list.
After you’ve followed this recipe once or twice, you can be creative in the vegetables you include in your broth. Onions, celery, and potatoes seem to give the best flavors, so try to always include at least some of those. Mushrooms are optional, but they add a savory umami touch, which makes the vegetable broth a better substitute for meat broth or stock.
Making vegetable broth is a great way to use up vegetable trimmings or potatoes that are about to go bad. Plan ahead and save things like broccoli stalks, onion ends, celery ends, carrot tops, kale stems, collard stems, and potato peels for your vegetable broth. You can also freeze those vegetable odds and ends in a ziplock bag or a freezer-safe container so they are ready when you are and don’t go to waste.