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 from pumpkins to make a tasty pumpkin broth if you are planning on making a pumpkin soup. Are you planning an asparagus soup or risotto? Then be sure to save any cuttings and add them to this broth to elevate the asparagus flavor. The same is true with mushrooms, carrots and even tomatoes.
Use this no-fat vegetable broth as your base, plus it will keep about one week in the refrigerator and up to 6 months in the freezer.
Yield: makes about 2 liters
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