Vegetable Broth

Prep Time 10 minutes
Cook Time 15 minutes
Serves Enough for 8 people
Vegetable Broth Recipe

As a kid my mum always made us broth and we absolutely loved it, especially with tortellini swimming in this liquid gold. It was one of my favorite dinners. So nourishing, particularly on a cold winter’s night or when I was a bit under the weather.

Well not much has changed, I still love my warm, healthy vegetable broth and my kids have learned to enjoy it as much as I do. This is what I love so much about food – it brings back so many memories and I’m so excited to share some of my childhood memories with my kids, through food.

Vegetable broth is also one of those kitchen staples. Added to any soup for extra flavour or risotto. I always have broth in the fridge or freezer, ready to go.

Vegetable Broth

Prep Time 10 minutes
Cook Time 15 minutes
Serves Enough for 8 people
Vegetable Broth Recipe


  • 2 carrots
  • 2 onions
  • 3 cloves garlic
  • 3 celery stalks
  • 3 medium potatoes
  • 1 parsnip
  • 1 turnip
  • 2 fresh tomatoes
  • 3 tablespoons passata
  • 1/2 cup parsley
  • 2 teaspoons salt
  • 2 tablespoons olive oil
  • 2 tablespoons nutritional yeast


  1. Sauté the finely chopped onion, garlic and celery in olive oil for approximately three minutes until it begins to brown.
  2. Chop up the rest of vegetables in medium size pieces, add to pot of cooked onion, garlic and celery, along with the passata and cook for about two minutes (Be sure to use a large pot).
  3. Add 3 1/2 litres of water.
  4. Add two teaspoon salt
  5. After 30 minutes, taste, and add more salt if needed and add nutritional yeast for added flavour (optional).
  6. After an hour, if the broth still needs more flavour continue simmering for another 20 minutes to extract more flavour from the vegetables.
  7. Strain when cool.  Place liquid in a large bowl and the vegetables in another.
  8. Take one cup of the cooked vegetables and puree until smooth. Then and add this to the stock.
  9. Enjoy on it’s own as a broth, add some pasta or dumplings to it, or use for stock in risotto and other soups.

TIP – don’t throw away the rest of the vegetables. Use this as a base to a creamy potato and leek soup, or a pumpkin potato soup. If you are not ready to use the vegetables to make up another soup, simply freeze it for next time.

Frequently Asked Questions

You mentioned that vegetable broth brings back childhood memories. Could you share a specific memory or moment associated with vegetable broth from your childhood?

Absolutely! Vegetable broth was a beloved part of my childhood. I have fond memories of my mother preparing it, and one of my favorite ways to enjoy it was with tortellini. The warmth and nourishment of the broth on a cold winter's night or when I wasn't feeling well made it a comforting and cherished meal.

You mentioned that vegetable broth is a versatile kitchen staple. Can you share some of your favorite uses for vegetable broth, besides enjoying it on its own?

Certainly! Vegetable broth is incredibly versatile. Besides enjoying it as a comforting soup, I use it as a base for other soups, like creamy potato and leek or pumpkin potato soup. It's also fantastic for enhancing the flavour of risottos, stews, and various pasta dishes. I always have some in the fridge or freezer to add an extra layer of flavour to my recipes.

You included nutritional yeast as an optional ingredient in your vegetable broth recipe. What does nutritional yeast add to the broth, and why do you consider it optional?

Nutritional yeast is an optional ingredient that adds a savory, umami flavour to the broth. It's often used to create a cheesy or nutty taste in vegan recipes. Whether to include it in the broth depends on personal preference. If you enjoy the extra depth of flavour it provides, go ahead and add it. However, the broth is delicious even without nutritional yeast, so it's entirely optional.

Could you provide some tips for storing and repurposing the cooked vegetables from the broth-making process?

Certainly! The cooked vegetables from making broth can be repurposed in several ways. You can use them as a base for other soups, such as potato and leek or pumpkin potato soup, by simply pureeing them and adding them to the soup. If you're not ready to use them immediately, you can freeze them for later use. They make for a flavourful and convenient addition to future recipes.

What advice do you have for someone who might be making vegetable broth for the first time?

Making vegetable broth is quite simple. The key is to use a variety of vegetables for a well-rounded flavour. Don't be afraid to adjust the seasoning with salt to suit your taste. The longer you simmer the broth, the more flavour it will develop, so feel free to let it simmer longer if needed. And remember, homemade vegetable broth is a great way to add depth to your cooking, so have fun experimenting with it!