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Home > Vegetarianism > Vegan Recipes > Versatile Vegetable BrothAs is, this can be served as a light starter soup. It also makes an aromatic base for heartier soups, stews and sauces. 1/2 tsp. dried parsley 1/4 tsp. dried thyme 1/2 tsp. black pepper 1 dried bay leaf 2 large carrots, sliced 2 stalks celery, sliced 2 medium white onions, thinly sliced 2 large white or red potatoes, quartered 1/2 tsp. salt Combine all in a large pot and add water to cover. Bring to a boil, uncovered. Lower the heat, cover and simmer for 11/2 hours. Strain through a colander for a thin broth or stock. For a richer broth, purée the mixture in a blender. Makes about 2 quarts  |
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