Step 1

Heat oil (or 1/2 cup water if oil-free) in a large stockpot over medium heat. Add onion, garlic, celery stalk, thyme sprigs, potatoes, and carrots, and sauté for 5 minutes while stirring constantly.

Step 2

Add water, parsley, bay leaves, nutritional yeast flakes, and salt.

Step 3

Bring vegetable broth to a boil, then reduce to simmer for an hour. Adjust seasoning to taste.

Step 4

Allow the broth to cool slightly, then strain the broth using a fine-mesh strainer or nut milk bag.

Step 5

The broth is now ready to be used, or cool and stored in the refrigerator in a container with a tight-fitting lid for 5 days. You can also freeze the broth in a freezer container for up to five months.