I depend on vegetable broth for all my soup recipes as well as some others in my book and insist on using my own. You can also use it, instead of oil, for sautés. The boxed versions, even though they might be low sodium or oil free, aren’t anywhere in the stratosphere as good as this. I encourage you to try this simple recipe and then freeze it into ice cubes so that you can defrost it on demand. Whenever I make this broth, I love the way my house smells as it sits on my stove simmering. There is nothing quite like it.
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