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 videoâ–¶
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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.
Serving Size cups
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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
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Take a large bowl, and soak chopped vegetables and spinach in salted water for 10 minutes to remove impurities.
3 cup water, handful cooking spinach
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Now, drain that water and keep vegetables aside.
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Heat a heavy bottom pot and add water. Boil the water until it starts bubbling.
5 cup water
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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 fresh rosemary
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Once the water is boiled properly, allow vegetables and water to set for the extra flavor. Cool it down.
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Now, discard the vegetables and store water in a sterilized jar.
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Use as required.
- 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.
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.