Light Vegetable Broth (Vegan)

Good vegetable broth is the foundation of every great soup, risotto, and grain dish, and this one delivers. Eleven vegetables, fresh herbs, peppercorns, and white wine simmer for 3 to 4 hours until the water has extracted every bit of flavor from the ingredients.

The white wine (or unsweetened apple juice for an alcohol-free version) adds acidity and depth that straight water never achieves. Half a pound of whole mushrooms contributes an umami backbone that gives this broth real savory weight.

Potatoes add body. As they break down during the long simmer, their starch thickens the broth slightly, giving it a silky quality that store-bought vegetable broth lacks.

Kitchen Tips

• Don’t bother peeling the vegetables. The skins add flavor and color, and everything gets strained out at the end.
• Simmer gently, don’t boil. A hard boil makes the broth cloudy and can give it a bitter, cooked-too-hard taste.
• Strain through a fine-mesh sieve and press the vegetables gently to extract all the liquid.
• Freeze in 1 to 2 cup containers for easy portioning. The broth keeps frozen for up to 6 months.

Variations

• Roast the vegetables before simmering for a darker, more caramelized broth.
• Add a strip of kombu seaweed for extra umami depth.
• Use this as a base for miso soup, ramen broth, or grain bowls.