Go Back
Print
Recipe Image
Notes
Smaller
Normal
Larger
Print
Pin
Vegan vegetable broth
Easy to make and packed full of flavour, this vegan veggie broth will be your best friend during the cold season.
Course
dinner
Keyword
soup
Prep Time
10
minutes
minutes
Cook Time
2
hours
hours
Total Time
2
hours
hours
10
minutes
minutes
Ingredients
1.5
litres
water
1
large
onion
quartered
4
cloves
garlic
1
leek
2
large
carrots
sliced or peeled
3
handfuls
spinach or kale
1/2
tsp
sea alt
1/2
tsp
ground black pepper
favourite herbs
Instructions
Peel and chop all of the veggies and add then to a large soup pot with water, herbs and seasoning.
Bring to a boil.
Cover with a lid and simmer for up to 2 hours.
Strain the broth into another vessel and set the veggies aside for another dish (we added ours to another soup recipe to stop any wastage).
Kepp the stock in a sealable container or large mason jar in the fridge
Notes
Store in the fridge for up to one week.
Store in the freezer for up to 3 months.
We used some of our favourite soup veggies, but you can use anything you like. We recommend throwing in some mushrooms, pumpkin and capsicum too.
During the cooling phase, you can add bay leaves to help add some extra flavour.