– 1½ cups vegetable broth
Low in calories and fat, vegetable broth provides minimal protein but contributes minerals and vitamins leached from vegetables during simmering. Its primary nutritional value lies in hydration and the subtle contribution of micronutrients from ingredients such as carrots and celery.
About
Vegetable broth is a savory liquid made by simmering vegetables, aromatics, and seasonings in water to extract flavors and nutrients. Typically prepared by combining onions, carrots, celery, and herbs such as bay leaf, thyme, and parsley with water, the mixture is simmered for 45 minutes to an hour, then strained to yield a clear or lightly colored liquid. The resulting broth is nearly colorless to pale yellow, with a mild, savory taste that serves as a neutral foundation for soups, sauces, grains, and other dishes. Unlike meat-based stocks, vegetable broth contains no gelatin and relies entirely on the natural compounds and water-soluble nutrients from plant materials.
Culinary Uses
Vegetable broth functions as a fundamental building block in vegetarian and plant-based cooking, used to cook grains such as rice and quinoa, prepare soups and stews, create sauces and deglazing liquids, and add moisture to braised vegetables and legumes. It is essential in vegetarian and vegan cuisines where meat stocks are not used, appearing in dishes ranging from minestrone and vegetable soup to risotto and polenta. The broth can be used as a direct replacement for chicken or beef stock in most recipes where a neutral, meat-free flavor is acceptable. Commercial versions are widely available in canned, boxed, and concentrate forms, though homemade versions offer superior flavor and control over sodium content.