... How To Make Vegetable Broth | Dance of Stoves

How To Make Vegetable Broth

Vegetable Broth
Winter is just around the corner, and with this cold, warm dishes like this comforting vegetable broth are in the mood. 

It is an easy and delicious recipe that we can take as is or use to prepare other dishes.

Also Read: Vegan Risotto Balls Recipe

To make this broth, you can use any vegetable you have at home; it is sure to be very tasty. 

The important thing is to let it cook slowly, although if you are in a hurry, you can leave it for less time, it will have less flavour, but it will also be vibrant.

Vegetable Broth
This vegetable broth is very light, cleansing and diuretic, so it is ideal for helping us compensate for Christmas excesses (which we need) and to lose weight. 

Also Read: Vegan Baileys Irish Cream

In our case, we strain the broth to make another recipe (which you can see on Sunday), and since we don't like to throw food away, we take advantage of everything we can, we mash the vegetables with a bit of water and coconut milk and make a cream that we love

You can also make it only with water, milk, or a bit of cream; it will depend on your taste and how light you want the cream. 

Also Read: Vegan Curry Lentils Recipe

The amount of liquid varies depending on how thick you want the cream; we usually see it on the go.

As you can see, it has a very intense colour despite being 100% natural. 

We have used the vegetables we had at home, but you can also use mushrooms, zucchini, turnip, potato, pepper, etc. 

Also Read: Basic Tomato Sauce Recipe

What vegetables do you use?

Vegetable Broth
Vegetable Broth

Vegetable Broth
It’s effortless to make vegetable broth; it’s cheap and healthy. I love vegetable broth for dinner; it’s so comforting and keeps me warm.

  • Author: Dance of Stoves
  • Preparation: 10 minutes
  • Cooking: 1 hour 30 minutes
  • Total: 1 hour 40 minutes
  • Servings: 1 litre (1x), 2 liter (2x), 3 liter (3x)
  • Category: Gluten-Free, Step by Step Tutorials
  • Cuisine: Vegan

Ingredients SCALE (1x)

  • Two tablespoons of extra virgin olive oil
  • Four cloves of garlic
  • Two onions
  • One leek
  • One stick of celery
  • Two carrots
  • One stalk of broccoli
  • Two pear tomatoes
  • Two bay leaves
  • 2 litres of water
  • One tablespoon soy sauce
  • Black pepper and salt to taste

Ingredients SCALE (2x)

  • Four tablespoons of extra virgin olive oil
  • Eight cloves of garlic
  • Four onions
  • Two leek
  • Two celery stick
  • Four carrots
  • Two broccoli stalk
  • Four pear tomatoes
  • Four bay leaves
  • 4 litres of water
  • Two tablespoon soy sauce
  • Black pepper and salt to taste

Ingredients SCALE (3x)

  • Six tablespoons of extra virgin olive oil
  • 12 cloves of garlic
  • Six onions
  • Three leek
  • Three celery stick
  • Six carrots
  • Three broccoli stalk
  • Six pear tomatoes
  • Six bay leaves
  • 6 litres of water
  • Three tablespoon soy sauce
  • Black pepper and salt to taste


  1. Brown the vegetables in a pot with two tablespoons of oil.
  2. We add the water, raise the heat to the maximum, and lower it to medium heat when it starts to boil. We leave the broth for 1 hour.
  3. After that time, add the salt, black pepper and soy sauce, stir and leave for another 20 minutes.
  4. We strain, and we have our broth ready.

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