veggie broth

This vegetable bouillon powder is your soup mix solution! It&#039;s healthy, fat free and ready in 5 minutes. Never buy store bought broth again!

Vegetable Bouillon Powder Soup Mix

nutritional yeast

sea salt (or

parsley

onion powder

garlic powder

celery seed (not celery salt)

bay leaf

black pepper (optional but recomended)

Add all the ingredients to a small blender or food processor and blitz until a powder like consistency is reached, approx 20 seconds.

Store in a clean jar or sealed container in your pantry.

To make broth, combine 1 teaspoon of soup mix with 1 cup of hot water.

How to make Vegetable Broth!  A nutritious and deeply flavorful recipe to enhance your soups, risottos, sauces, and more.

How to Make FLAVORFUL Vegetable Broth

onions,

lb mushrooms

carrots,

celery stems, some inner leaves are fine, chopped

leek scallions

garlic,

tomato, quartered

apple

bay leaves

basil

peppercorns

sea salt

dulse flakes (optional)

water

See post body for other additions to elevate this.

In an 8 quart pot, sauté onions, mushrooms, and celery in a little olive oil for 15 minutes or until lightly carmelized.

Add carrots, leeks, garlic, tomato, apple, parsley, bay leaves, basil, peppercorns, salt, dulse flakes and water.

Bring to a gentle boil.  Turn down to a simmer cover with a with a lid slightly vented for an hour.

Hands down the most flavorful vegetable broth I have ever eaten.  Didn’t have a leek but added a parsnip.  Wonderful recipe!

I was wondering the same thing.  I hate to waste all those veggies.  What did you end up doing with them? I'll probably use them in a stew.

I made this broth tonight and I’m drinking my 2nd cup. It’s so good. Thank you

I made just as the recipe was written and it was delicious! I made it for my friend for her post surgery and she needs to be on a liquid diet. I think she will enjoy it!

I’ve made this several times.  Very tasty and perfect to give you a kick start.  Will continue to make this every chance I get.

This broth is the basis of some very delicious meals and it is easy to make. I usually have enough for two or 3 quart jars so I freeze one and use the others for immediate needs. 
I’ll have to try the suggestions for elevating the flavours in my next batches.

My first introduction to your vegetable recipes. I will try to prepare it for lent. Thank you very much.

You should always saute your vegetables first it brings out the natural sweetness and you'll have a much better stock you can go step further and roast your vegetables in the oven and make a roast vegetable stock caramelize them it's a good recipe

This is a great, simple and easy recipe. I added dried shitake mushrooms bought in bulk at an Asian market. Just a large handful or so. Along with the fresh mushrooms it added that little umami kick we all like.
Thank you for this great recipe, and know that it is infinitely adaptable.

Instead of sautéing the vegetables, could I instead roast them for approximately 15 minutes?

Today was the second time making this broth -- exactly as written, including the dulse flakes (I ordered online). The prep couldn't be easier--it's mostly hands-off-- and it is hands-down THE BEST veg broth I've ever had! I no longer waste money on purchasing veg broths that have funky, off flavors and smells.  This is clean and delicious to sip straight or to use in recipes calling for veg broth.  I make a batch then freeze in quart jars or 1-cup portions for future use.

This is absolutely delicious! I cannot believe how flavorful the broth was, even after only 20 minutes! I added a rhutabaga, turnip, parsnip, fresh cilantro, fresh dill (in addition to parsley).  After sipping on a steaming hot cup of this unstrained (yummy), I strained it, then made your cabbage soup (so so good) and your ayurvedic turmeric soup.  Amazing recipes, thank you,

This broth is just wonderful! Perfect to make on a rainy day and save some for later. Thank you!!
Amy

Much richer and more deliciou and nutritious than most such recipes.  Thanks!

I used this as a base for my roasted garlic miso ramen soup and it had so many brilliant layers!  Thank you for sharing it!

WOW wow wow. SO good. I followed the recipe, without dulse 'cause I didn't have any but otherwise word for word. This is so good. Can't wait to make it again &amp; branch out to variations.

Thank you for this easy and delicious recipe! I have been using it for several months now to keep my supply of stock in the freezer for all your scrumptious soup recipes. I rarely use boxed stock anymore! Great suggestion about only cooking for about an hour. Really keeps the flavor intact without bitterness. I usually just clean out my fridge and put in the end of the week’s veggies. Always add a piece of kombu and a few Japanese yams for extra minerals.

https://content.jwplatform.com/videos/kflQYReY.mp4

Learn the secret to creating the most flavorful vegetable broth- nutritious, flavorful and full of depth- the best foundation for soups, sauces, risottos and more.  Adaptable and easy to make!

How to make Veggie Broth

This vegan bone broth is just the thing for chilly mornings or when you feel something coming on. With ginger, miso, spicy chili, and garlic.

Vegan Bone Broth

onion

carrots (skin on in chunky rounds)

mushrooms

leek

celery

coconut oil

shiitake mushrooms (dried)

kombu (or kelp)

ginger (thumb-sized piece, chopped)

garlic (cut in half, skin on)

miso

coconut aminos (or tamari)

ginger

sesame seeds

jalapenos (optional)

chili flakes (optional)

Toss the onion, carrot, fresh mushrooms, leek, and celery with the coconut oil and bake at 400°F (200°C) for 30 minutes, stirring every 10 minutes.

In a large pot combine the roasted veggies and all their juices along with the water, dried shiitake, kombu, pepper, ginger, and garlic.

Cover and bring to a boil, then immediately turn down to a simmer. Let this mixture simmer on low for about an hour.

After an hour has passed, strain the veg from the broth. Some of the broth veggies like the carrots and mushrooms will be good to eat, but the rest of it will be compost.

Once cool, either freeze the stock into 1 - 1 1/2 cup servings or store in the fridge for around a week.

When ready to serve, heat up a serving on to stove top. When the broth is warm, add a little of it to the miso and mix until the miso has dissolved. Continue to add the rest of the broth along with the coconut aminos, chilis, ginger, and sesame seeds. Drink warm.

Top 3 veggie broth recipes from across the web

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Vegetable Bouillon Powder Soup Mix

How to Make FLAVORFUL Vegetable Bro...

Vegan Bone Broth

Top 3 veggie broth recipes from across the web

The most viewed veggie broth recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Vegetable Bouillon Powder Soup Mix

How to Make FLAVORFUL Vegetable Bro...

Vegan Bone Broth

The most viewed veggie broth recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine