World’s Greatest Vegetable Broth
This vegan broth uses roasted vegetables. It contains parsley, garlic, and black peppercorns.
You will get 2 quarts of liquid. It has a strong taste.
By Nadia Kovalenko
Posted October 16, 2026Share
Time
Calories
Servings
Difficulty
Description
This vegan broth uses roasted vegetables. It contains parsley, garlic, and black peppercorns.
You will get 2 quarts of liquid. It has a strong taste.
Quick Tip Read the recipe in its entirety before you start cooking. This will help you understand the ingredients, steps, and timing involved, and allow you to prepare any necessary equipment or ingredients beforehand.
Ingredients 13
1.5 pounds sweet onions, peeled and cut into wedges
1 pound tomatoes, cored and quartered
1 pound carrots, cut into 1-inch pieces
1 pound green bell pepper, cut into 1-inch pieces
0.5 pound turnips, cubed
2 tablespoons olive oil
1 pound celery, cut into 1-inch pieces
1 bunch fresh parsley, chopped
3 cloves garlic
6 whole black peppercorns
3 whole cloves
1 bay leaf
1 gallon water
Instructions
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1
Heat the oven to 450 degrees F (230 degrees C).
-
2
Put onions, tomatoes, carrots, bell peppers, and turnips in a large roasting pan. Drizzle them with olive oil and toss to coat.
-
3
Roast in the oven for about 1 hour. Stir every 15 minutes. Stop when vegetables are soft and onions are brown.
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4
Move the roasted vegetables to a large pot. Add celery, parsley, garlic, peppercorns, cloves, and a bay leaf. Pour in water and boil on high heat. Turn the heat to medium-low. Simmer without a lid for 20 to 40 minutes until the liquid is half as much.
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5
Strain the broth into a large bowl. Save the vegetables for another meal.
Nutrition Facts
Servings 8
Amount Per Serving
-
Calories 133 kcal
% Daily Value *
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Total Fat 4g
-
Saturated Fat 1g
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Sodium 132mg
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Total Carbohydrate 23g
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Dietary Fiber 7g
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Protein 4g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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