Vegetable Broth

Preparation info

  • Makes about

    8 cups

    • Difficulty


Appears in

Lighter, Quicker, Better: Cooking for the Way We Eat Today

Lighter, Quicker, Better

By Richard Sax and Marie Simmons

Published 2000

  • About

While it is difficult to make a strong broth without the protein and richness that are extracted from meat or poultry bones, a good all-vegetable broth can be prepared by lightly browning the vegetables before simmering them. When onions, carrots, parsnips, and other aromatic vegetables are browned, their natural sugars caramelize from the heat of cooking to add a depth of flavor and color to the broth. While you can use virtually any combination of vegetables, don’t add more than two cups of cabbage, or its flavor will overwhelm the other vegetables.