How to Make Easy Plant-Based Vegetable Broth
Flavor your soups and saute vegetables with this easy low salt home plant-based vegetable broth made from your veggie scraps or fresh produce. Remember that you can mix up the combination by adding or leaving out any of the ingredients listed or use what you have on hand.
Servings Prep Time
10 cups 15 minutes
Cook Time
30 minutes
Servings Prep Time
10 cups 15 minutes
Cook Time
30 minutes
Vegetable Broth
How to Make Easy Plant-Based Vegetable Broth
Flavor your soups and saute vegetables with this easy low salt home plant-based vegetable broth made from your veggie scraps or fresh produce. Remember that you can mix up the combination by adding or leaving out any of the ingredients listed or use what you have on hand.
Servings Prep Time
10 cups 15 minutes
Cook Time
30 minutes
Servings Prep Time
10 cups 15 minutes
Cook Time
30 minutes
Vegetable Broth
Ingredients
  • 1 large onion (you can leave the skin on which adds color)
  • 5 stalks celery chopped into large chunks
  • 3 large carrots you don’t need to peel them
  • 1/3 head broccoli or other vegetable broken into chunks
  • 4 cloves garlic with skin on
  • 3 cups greens rough chopped
  • 2 tomatoes chopped into large chunks
  • 1/2 bunch parsley
  • 4 oz mushrooms cut in half
  • 2 bay leaves
  • 1 tsp whole black peppercorns
  • ½ tsp sea salt
  • 10 cups water
Instructions
Instant Pot Directions:
  1. Chop the vegetables into large chunks.
  2. Place all ingredients in the Instant Pot along with the water. Close lid and pressure cook on high pressure for 15 minutes. Natural release for 15 minutes and then turn the venting knob to the venting position to release the remaining pressure. Open the lid carefully.
  3. Strain the broth through a large colander into a bowl to remove the larger pieces and then through a fine-mesh strainer to remove the last bits.
  4. Keep in an air-tight container(s) or for smaller quantities, freeze in ice cube trays. Allow to cool and then refrigerate.
Stove Top Directions
  1. Chop the vegetables into large chunks.
  2. In a large pot over medium high heat, sauté the onions until fragrant (about 2 minutes). Add the garlic and sea salt and cook another 30 seconds.
  3. Add the rest of the ingredients into the pot along with the water and bring to a boil. Gently stir to combine.
  4. Simmer covered on low heat for about 1 hour. The longer you simmer it, the more concentrated it will be.
  5. Strain the broth through a large colander to remove the larger pieces and then through a fine-mesh strainer to remove the rest.
  6. Keep in an air-tight container(s) or for smaller quantities, freeze in ice cube trays. Allow to cool and then refrigerate.
Nutrition Facts
How to Make Easy Plant-Based Vegetable Broth
Amount Per Serving
Calories 46 Calories from Fat 4
% Daily Value*
Total Fat 0.4g 1%
Saturated Fat 0.1g 1%
Sodium 178.9mg 7%
Total Carbohydrates 9.6g 3%
Dietary Fiber 3.2g 13%
Sugars 3.9g
Protein 2.6g 5%
Vitamin A 20%
Vitamin C 68%
Calcium 8%
Iron 6%
* Percent Daily Values are based on a 2000 calorie diet.

This recipe was printed from plantbasedcooking.com