Simple Vegetable Broth

This quick, simple vegetable broth recipe is a great substitute for meat and chicken based broth. Other than washing and chopping vegetables, there isn’t much work involved. The result is a fragrant, rich vegetable broth that makes an excellent base for soups, rice, risotto, or quinoa.

(3 votes, average: 4.33 out of 5)

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Simple Vegetable Broth

Ingredients

1 large onion, coarsely chopped
2 leeks, white part only, coarsely chopped
2 medium carrots, peeled and chopped
1 turnip, peeled and sliced
4 medium ripe tomatoes, quartered
3 celery ribs, chopped
A few sprigs of parsley
1 tablespoon salt
1 teaspoon whole black peppercorn
15 cups water

Instructions

Place the vegetables in a large stockpot. Add water and set over a high flame. Cover and bring to a boil. Let simmer for one hour.
Strain the broth and use immediately or refrigerate for several days.

Yield: 6-8 cups of broth.

Michael Aviad

Michael Aviad is co-founder of ASweetLife. He was diagnosed with type 1 diabetes in 2002. Michael was born in Santa Barbara and grew up in Jerusalem. He studied law and after passing his bar exam went on to get an MBA with a major in finance. Michael worked for many years as an economist. He and his wife Jess, also a type 1 diabetic, have three sons. Michael loves to run and is always training for the next marathon.

Michael Aviad

Michael Aviad is co-founder of ASweetLife. He was diagnosed with type 1 diabetes in 2002. Michael was born in Santa Barbara and grew up in Jerusalem. He studied law and after passing his bar exam went on to get an MBA with a major in finance. Michael worked for many years as an economist. He and his wife Jess, also a type 1 diabetic, have three sons. Michael loves to run and is always training for the next marathon.