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Vegetable Broth Recipe -

Vegetable Broth

Creamy Miso Mushroom Pasta

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A go-to comfort food, this vegetable broth is slightly thick, because of the veggies which lends it the rich color and full flavor. It can also be stored for consumption over the next few days, so not to worry if you cook more of it.

Prep. time                Cook time                     Serves 

30 Mins.                45-60 Mins.                  4-6 Adults



  • Coconut oil – 1 tbsp
  • Onion – 1 medium
  • Garlic – 4 cloves
  • Celery – 4 stalks
  • Rock salt – 1-2 tsp
  • Black pepper – 1-2 tsp
  • Water – 9-10 cups
  • Chopped green veggies (carrot, capsicum) – 1 cup
  • Chopped fresh Parsley – ½ cup
  • Fresh Thyme – as per taste
  • Fresh Rosemary – as per taste
  • Bay leaves – 2 whole
  • Nutritional Yeast – 3-4 tbsp
  • Tomatoes – 6-7 pieces


  • In a large vessel, heat oil (or water) on medium heat. Add onion, tomato, garlic, carrots, capsicum and celery.
  • Add 1/2 tsp each of rock salt and black pepper to the pan and stir well. Keep stirring for about 5 minutes until all of it becomes soft.
  • Bring the mixture to a boil over medium to high heat, adding a little more water, parsley, thyme, rosemary, bay leaves, and another 1/2 tsp rock salt and black pepper.
  • Once your pot of water is boiling, reduce the heat and add the nutritional yeast and tomato paste. Then, half-cover the pot with a lid and let it cook for 30 to 45 minutes.
  • Adjust the flavor of your soup or curry according to your taste.
  • Strain it into a jar for storage, and it will keep in the refrigerator for up to 5 days.


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