Vegetable Broth
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4.58 from 7 votes

Vegetable Broth

Use this in any of the recipes calling for salt-free vegetable broth.
Author: Dr. Michael Greger & Robin Robertson from The How Not to Die Cookbook


  • 1 medium onion coarsely chopped
  • 1 carrot cut into 1-inch pieces
  • 2 celery ribs coarsely chopped
  • 3 garlic cloves crushed
  • 2 dried mushrooms
  • 1/3 cup fresh parsley coarsely chopped
  • 1/2 teaspoon black pepper
  • 2 tablespoons white miso paste
  • Savory Spice Blend to taste


  • 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 mushrooms, parsley, and black pepper. Add 7 cups of water and bring to a boil. Reduce the heat to low and simmer for 11⁄2 hours. 
  • Let cool slightly and then transfer to a high-speed blender and blend until smooth. Return the blended broth back to the pot. Ladle about 1⁄3 cup of the broth into a small bowl or cup. Add the miso paste and stir well before incorporating into the broth. Add the Savory Spice Blend to taste. 
  • Let the broth cool to room temperature; then divide among containers with tight-sealing lids and store in the refrigerator or freezer. Properly stored, the stock will keep for up to 5 days in the refrigerator or up to 3 months in the freezer.
  • NOTE: If you don’t have time to make your own broth, you can buy salt-free vegetable broth or salt-free vegetable bouillon cubes, available in natural food stores or online.

7 responses to “Vegetable Broth

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  1. I tried this recipe and it does not look like broth at all. It looks very thick and brown. It reminds me of baby food. Did i do something wrong. There was not much water left after simmering for 1 1/2 hours.

    1. My guess is that either the heat was too high or the full 7 cups of water didn’t get added after sauteeing the vegetables. I’ve done this recipe as written a few times with a total of 8 cups water and the heat at the lowest possible setting for the 1.5 hours and it came out as expected. It’s a little thicker than most broth since the whole vegetables are pureed into it, but it should still be very much a drinkable liquid consistency.

    2. I simmered with the pan covered to prevent too much evaporation, but yes, it is a little thicker than most broth because you incorporate rather than discard the vegetables.

      1. I also just made this and found it to be thicker than a regular broth. I would like to use it when I make quinoa but am wondering how much water to add to make it the same consistency as regular broth. Any suggestions?

    1. I’ve been using my 8 qt Instant Pot to make a veggie stock with similar ingredients to this recipe, but I don’t blend the veggies into it since I make it for the flavor and not to boost nutrition. I make a variation of the Hearty Vegetable Stock from the seriouseats website. I usually add a few dried tomatoes and use a much smaller amount of kombu (to avoid iodine overload – I would probably omit or replace with a little salt if I didn’t have kombu on hand). I freeze shiitake mushroom stems and (carefully cleaned) leek green scraps, so they’re ready to use when I want to make stock. I fill the pot about 1/2 to 2/3 full of veggies then add as much water as it will hold and still get up to pressure, which is a few cups shy of the maximum fill line. I pressure cook on high for just 10 minutes, then leave it until the pressure comes down naturally, which takes at least an hour. I strain out the spent veggies and use a potato masher to squeeze out as much liquid as possible. It yields 5 to 6 quarts of rich, flavorful stock. Compared to the stovetop, it seems to extract more of the veggie essence while using a lot less energy (at least when making a big batch, since it continues to cook in the residual heat for at least an hour). I’m guessing my IP version isn’t quite as nutritious as this recipe, but I’m OK with that.

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