World’s Greatest Vegetable Broth

This vegan broth is slightly thick with rich color and full flavor. The broth can be frozen in 1- or 1 1/2-cup blocks for later use. This recipe also leaves you with a bowl full of deliciously cooked vegetables. I love to snack on them!


  • 1 ½ pounds sweet onions, peeled and cut into wedges
  • 1 pound tomatoes, cored and quartered
  • 1 pound carrots, cut into 1-inch pieces
  • 1 pound green bell pepper, cut into 1-inch pieces
  • ½ pound turnips, cubed
  • 2 tablespoons olive oil
  • 1 pound celery, cut into 1-inch pieces
  • 1 bunch fresh parsley, chopped
  • 3 cloves garlic
  • 6 whole black peppercorn
  • 3 whole cloves
  • 1 bay leaf
  • 1 gallon water


  1. Preheat the oven to 450 degrees F (230 degrees C).

  2. Place onions, tomatoes, carrots, bell peppers, and turnips in a large roasting pan; drizzle with olive oil and toss to coat.

  3. Roast in the preheated oven, stirring every 15 minutes, until vegetables are tender and onions are caramelized, about 1 hour.

  4. Transfer roasted vegetables into a large stockpot. Add celery, parsley, garlic, peppercorns, cloves, and bay leaf. Pour in water and bring to a boil over high heat. Reduce heat to medium-low and simmer, uncovered, until liquid is reduced by half, 20 to 40 minutes.

  5. Strain broth into a large bowl, reserving vegetables for another use.

    Nutrition Facts
    Servings Per Recipe 8
    Calories 133
    % Daily Value *
    Total Fat 4g5%
    Saturated Fat 1g3%
    Sodium 132mg6%
    Total Carbohydrate 23g8%
    Dietary Fiber 7g24%
    Total Sugars 11g
    Protein 4g
    Vitamin C 81mg404%
    Calcium 113mg9%
    Iron 2mg9%
    Potassium 802mg17%

    * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

    ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

    (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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