A good vegetable broth is invaluable in the plant-based kitchen. It forms the core flavors of many stews, soups and rice dishes. This recipe is my standard ‘template’ recipe for creating a tasty broth. I often add other ingredients to the mix to create specific types of broth for specific uses. For example, try adding the skin and core seed packet of pumpkins to make a tasty pumpkin broth if you are planning on making a pumpkin soup. This no-fat vegetable broth will keep about one week in the refrigerator and up to 6 months in the freezer. Yield: makes about 2 liters
Subscribe to our services!
Do you like what you see? Well, we would like you to see more…
Most of our content is available Ad-Free with a monthly or annual subscription. Interested? Give us a try – register for an annual subscription and receive a 3-day trial period, or simply sign-up for our monthly plan and take your time to go through our information!