Vegetarian broth also known as vegetable stock is a staple. Vegetarian broth is as the name suggests is an alternative to bone broth for the people like us who don’t eat meat, eggs, fish etc.

How to make vegetarian broth from scratch recipe

Vegetarian broth can be eaten alone or can be made with other gravies. Well, I love to prepare my broth to enhance the flavor of rice, noodles, gravies, and vegetables.

Ingredients

Below are the ingredients needed to make vegetable stock.

ingredients for vegetarian broth

Vegetables – I use carrots, tomatoes, capsicum, and spinach here. You can also use cauliflower if you have.

Flavoring ingredients – Garlic, onion, fresh rosemary, and celery are used here.

Other – Water of course 🙂 and black paper.

How to(with pictures)

Making a vegetarian broth is easy. It all starts with washing your vegetables thoroughly in running water. Then, chop them.

Take a large bowl, and soak chopped vegetables and spinach in salted water for 10 minutes to remove impurities.

Now, drain that water and keep vegetables aside.

Heat a heavy bottom pot and add water. Boil the water until it starts bubbling.

Now add vegetables and boil everything for 15 minutes. Make sure to cover the pot with a lid.

Once the water is boiled properly, allow vegetables and water to set for the extra flavor. Cool it down.

Now, discard the vegetables and store water in a sterilized jar.

Use as required.

How to make vegetarian broth from scratch recipe
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Vegetarian Broth

Vegetarian broth also known as vegetable stock is a staple. Vegetarian broth can be eaten alone or can be made with other gravies.
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Serving Size 3 cups

Ingredients  

  • 5 cup water, to cook broth
  • 3 cup water , to soak and wash vegetables
  • 1 small onion
  • 1 clove garlic
  • 1 carrot
  • 1 tomato, roma
  • 1 capsicum, any color of your choice
  • handful cooking spinach
  • 1 bunch celery
  • 1 to 2 teaspoon fresh rosemary
  • salt and pepper, for taste

Instructions

  • Making a vegetarian broth is easy. It all starts with washing your vegetables thoroughly in running water. Then, chop them.
  • Take a large bowl, and soak chopped vegetables and spinach in salted water for 10 minutes to remove impurities.
  • Now, drain that water and keep vegetables aside.
  • Heat a heavy bottom pot and add water. Boil the water until it starts bubbling.
  • Now add vegetables and boil everything for 15 minutes. Make sure to cover the pot with a lid.
  • Once the water is boiled properly, allow vegetables and water to set for the extra flavor. Cool it down.
  • Now, discard the vegetables and store water in a sterilized jar.
  • Use as required.

Notes

  • You can use this broth to enhance the flavor of noodles, rice, vegetables or gravies.
Nutrition Facts
Vegetarian Broth
Amount Per Serving
Calories 39 Calories from Fat 3
% Daily Value*
Fat 0.3g0%
Saturated Fat 0.1g1%
Polyunsaturated Fat 0.1g
Monounsaturated Fat 0.03g
Sodium 61mg3%
Potassium 319mg9%
Carbohydrates 9g3%
Fiber 3g13%
Sugar 5g6%
Protein 1g2%
Vitamin A 5042IU101%
Vitamin C 60mg73%
Calcium 45mg5%
Iron 0.4mg2%
* Percent Daily Values are based on a 2000 calorie diet.

Disclaimer

Nutrition Values are estimates only. Use your preferred nutrition calculator or ask your doctor before following. Read Nutrition Information Disclaimer here.

Storage

  • Always make sure to use a sterilized jar while storing vegetable broth. Refrigerate it and use it within a week(6 days).
  • You can freeze this broth. Cool the broth completely and transfer it into a freezer-friendly jar or Ziploc bag.

FAQs

How long this vegetable stock can stay fresh?

If you store it in a refrigerator, use this stock within a week for maximum flavors. If you plan to freeze this stock, it will stay fresh for about 3 months.

Can we use other vegetables apart from the list mentioned in the ingredient section below?

Yes, you can mushrooms, fresh parsley, eggplant, cauliflower, cabbage, and broccoli to make this broth more flavorful.

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