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How To Make Vegetable Broth

  • Author: Maša Ofei
  • Prep Time: 5 minutes
  • Cook Time: 1 hours
  • Total Time: 1 hour 5 minutes
  • Yield: 1½ litres (6 cups)


A super simple 1-pot homemade veggie broth that can be used for a variety of different recipes from soup, risotto, stews, and sauces.


  • 1 onion, roughly cut with the skin on
  • 2 cloves of garlic, with skins on cut in half
  • 1 medium carrot, roughly chopped
  • 1 parsnip, roughly cut (optional: if not using, add 1 more carrot)
  • 2 celery sticks (with leaves if applicable)
  • Handful of any fresh herbs you have like parsley, thyme, oregano, rosemary (alternatively, add about a tablespoon of dried herbs)
  • 2 bay leaves
  • 1 teaspoon black whole peppercorns
  • 1 tablespoon salt
  • 10 cups / 2.5 litres water


  • 1 piece of dried seaweed*
  • 1 tablespoon dark miso paste


  1. In a large pot, add all ingredients (including seaweed if using) leaving out the miso paste. Bring it to a boil then reduce heat. Leave it on a gentle simmer for around 45 minutes to 1 hour.
  2. Strain the vegetables and compost them. I normally pick out the carrots and eat them as a snack. 
  3. Add the miso paste if using and stir well. I use this dark variety – it will add a nice umami flavour. You can, of course, use whichever miso paste you have on hand. 
  4. The broth will have cooked down to around 1½ litres / 6 cups of liquid and is ready for use.


Seaweed: Seaweed gives it a gorgeously rich, earthy flavour. It’s a great source of iodine and rich in sea minerals.

  • Diet: Vegan

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