This is the broth I used in every vegetarian or vegan soup I made for my soup business. It’s simple to make and acts as a neutral but flavorful backdrop to any other ingredients you combine with it. It does not contain any salt because it was just easier to control and keep track of salt content if you’re just adding it at 1 point in the process.
I was always adamant about our soups having a broth we made ourselves because the alternatives usually have chemically processed ingredients in them. (Even citric acid which most people think comes from lemons isn’t quite what you might think it is. In fact it does occur naturally in lemons and other citrus, but when used in foods as a preservative, it’s made in a factory from black mold that grows on our highest GMO crop, corn.) These chemically processed ingredients are lurking everywhere in our food system but they are often disguised as things that sound nice, like citric acid. Unless you make all your own food, I truly think it’s impossible to avoid these things. I look at ingredients and I try to avoid anything that could be manufactured. So in order to create a product that I would want to eat, we needed to make our own broth.
All that said, everyone is short on time, and maybe you don’t care about this stuff. If that’s the case, go ahead and buy some pre-made broth or bouillon. Just be sure to check ingredients, and buy something that seems clean and high-quality.Print
- 5 medium carrots (1 pound), rinsed and unpeeled with ends cut off, roughly chopped
- 2 large onions (1 pound) roughly chopped
- 5 large stalks celery (1 pound) roughly chopped
- 12 cups water
- In a large pot, bring 12 cups of water to a boil. Add in chopped veggies and simmer for 1 hour. Pour broth through a strainer and gently press on the veggies to get all the liquid out.
- This will keep in the refrigerator for about 5 days or you can freeze it for up to 6 months.