How Not to Diet Cookbook Vegetable Broth

Light Vegetable Broth

Recipe by: Dr. Michael Greger & Robin Robertson from The How Not to Diet Cookbook
Use this light, all-purpose, salt-free broth in any recipe calling for any kind of broth. Properly stored, the broth will keep for up to 5 days in the fridge or up to 3 months in the freezer.
How Not to Diet Cookbook Vegetable Broth
5 from 6 votes
Course Soup
Difficulty Easy
Servings 6 cups
Daily Dozen


  • 1 red onion, coarsely chopped
  • 2 carrots, cut into 1-inch pieces
  • 2 celery ribs, coarsely chopped
  • 3 garlic cloves, crushed
  • 2 Roma tomatoes, cored and halved
  • 2 dried shiitake mushrooms
  • 1 (2-inch) piece of kombu (dried sea vegetable) (optional)
  • 1⁄2 cup fresh, coarsely chopped parsley
  • 2 bay leaves
  • 1⁄2 teaspoon ground black pepper
  • 2 tablespoons white miso paste
  • Dr. Greger’s Special Spice Blend


  • In a large pot, heat 1 cup of water over medium heat. Add the onion, carrot, celery, and garlic and cook for 5 minutes. Stir in the tomatoes, mushrooms, kombu (if using), parsley, bay leaves, and black pepper. Add 7 cups of water and bring to a boil. Lower the heat to low and simmer for 1.5 hours.
  • Remove from the heat, let cool slightly, then remove and discard the kombu, if used. Transfer the broth to a high-powered blender and blend until smooth. Strain the blended broth through a fine-mesh sieve back into the pot or a large bowl, pressing the vegetables against the sieve to release their juices. Ladle about 1⁄3 cup of the broth into a small bowl or cup. Add the miso paste and Dr. Greger’s Special Spice Blend to taste and stir well before incorporating back into the broth.
  • Let the broth cool to room temperature before dividing into containers with tight-sealing lids and storing in the refrigerator or freezer.
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