Vegetarian broth also known as vegetable stock is a staple. Vegetarian broth as the name suggests is an alternative to bone broth for the people like us who don't eat meat, eggs, fish etc.
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.
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, rosemary and boil everything for 15 minutes. Make sure to cover the pot with a lid. Add little bit of salt and pepper.
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.
Watch recipe video▶
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Recipe
Vegetarian Broth
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.1 small onion, 1 carrot, 1 tomato, 1 capsicum, 1 bunch celery, 1 clove garlic
- Take a large bowl, and soak chopped vegetables and spinach in salted water for 10 minutes to remove impurities.3 cup (709.76 ml) water , handful cooking spinach
- Now, drain that water and keep vegetables aside.
- Heat a heavy bottom pot and add water. Boil the water until it starts bubbling.5 cup (1.18 l) water
- Now add vegetables, rosemary and boil everything for 15 minutes. Make sure to cover the pot with a lid. Add little bit of salt and pepper.salt and pepper, 1 to 2 teaspoon (1 teaspoon) fresh rosemary
- 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.
For total serving size
Disclaimer
Storage
FAQs
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.
Yes, you can use mushrooms, fresh parsley, eggplant, cauliflower, cabbage, and broccoli to make this broth more flavorful.
One thing I do, that you might like doing, is this : when I am trimming vegetables for a recipe, I take the scraps and put them in a bag and place the bag in the freezer. Then, I use all these frozen vegetable scraps to make broth when I need it. I can make a small batch if I just need one cup, or a larger batch if desired. I add the veggie trimmings to a pot with water, salt, pepper and herbs. It’s a great way not to waste anything.
Vegetable trimmings that work really well include carrots, onions, celery, tomatoes, fennel, shallots, leeks, lemongrass, and herbs branches. The onion skins and tomato pieces give good color. I never add cabbages, broccoli, cauliflower, or eggplant as they adversely flavor the broth.
That's a great idea David. Thank you for sharing.