Easy Vegetable Broth Recipe (2024)

FAQs

What not to put in vegetable broth? ›

INGREDIENTS TO AVOID IN HOMEMADE VEGETABLE BROTH

This includes: “Flavorless” Vegetables – like zucchini or white potatoes; these aren't going to do anything bad to the broth, but they're not going to help it either. Cruciferous Vegetables – such as broccoli, cauliflower, brussels sprouts, and cabbage.

Just warm up the broth, toss in some parsley, cilantro, tarragon, sage, thyme, or a combination, and let the broth steep like tea for several minutes before fishing the herbs out. Don't boil fresh herbs in broth, though, or they could make the stock bitter.

Onions, carrots, and celery are always the base of a good vegetable broth. Add any leftover vegetables and herbs that need to be used up, and will add flavor.

Pour water into your dish, add a few spoons of bouillon powder into the pot, and you should have a fairly easy substitute for vegetable broth.

Foods in the Brassica family, such as collards, are too strong for stock/broth and can impart a bitter taste. Corn doesn't add a lot of flavor and can make the stock/broth cloudy. Excellent for making stock/broth. Avoid bitter greens and members of the brassica family (kale, cabbage, Bok Choy).

Vegetable stock is made with untrimmed, sometimes whole vegetables, while broth is made from trimmed, roughly chopped vegetables. Vegetable stock generally takes longer to cook (at least 2 hours) than broth, which usually cooks for less than 30 minutes.

Some vegetables just don't taste great in a stock! Cruciferous vegetables will get funky tasting, and seemingly mild vegetables like zucchini, green beans, and bell peppers can get bitter if simmered for too long.

"If your broth is lacking in savory richness, try adding roasted onion, tomato paste, mushrooms, seaweed, soy sauce, or miso. These ingredients add umami flavor and depth to broth," she says. The choice of ingredient depends on the recipe, though.

This easy vegetable broth recipe is a great kitchen staple to have in your fridge or freezer to add to all kinds of recipes. Cheaper than the boxed veggie broths you find in the store, it is also a great way to use up vegetable scraps or almost gone veggies.

After trying my favorite vegetable broth recipe, you will never want to buy boxed broth again! My homemade veggie broth is hearty, rich, and much more flavorful than you can buy at the store. We love rich chicken and bone broths, so it was a challenge to create a meatless vegetable broth that makes us just as happy.

What can I add to vegetable broth to make it taste better? ›

Herbs add the “umami” to the soup, in my opinion. I went with fresh thyme, parsley, and rosemary and a bay leaf for good measure. And for even more depth of flavor? Tomato paste and nutritional yeast!

Steer clear of veggie scraps from cruciferous vegetables like broccoli, cabbage, or cauliflower, as they can make your stock bitter. Tip: Keep a freezer bag or container of veggie scraps in your freezer and add to it whenever you cook.

If you are going to sub water for stock, McKinnon suggests adding salt and herbs (like thyme, bay leaves, and rosemary) to your water to compensate for the lost flavor.

Save those vegetables that may have lost their crunchy appeal for a flavorful veggie stock. Even if stored properly, celery and carrots may become floppy after some time, but don't let them go to the compost. Throw in your onion skins, potato peels, and other veggie scraps from cooking to add more flavor to the mix!

Beet roots and onion skins should also be avoided, unless you don't mind your stock turning red or brown. Spoiled vegetables: Although stock is a great way to use veggies that are wilted or slightly past their prime, be sure not to use produce that is rotten or moldy.