Simply Simply The Best Vegetable Broth
Eat Well Mar. 10. 2020

Simply The Best Vegetable Broth

Mar. 10. 2020
McKel Hill Kooienga, MS, RDN, LDN

McKel Hill Kooienga, MS, RDN, LDN

Founder of Nutrition Stripped and the Mindful Nutrition Method™

A recipe is only as good as it’s base, and Simply The Best Vegetable Broth is as good as it gets!

If you have never tried making your own plant-based veggie broth, you are you in for a treat. Not only is store-bought broth typically chocked full of preservatives and additional salt, but it can get pretty pricey. That’s why we finally made the switch, and we couldn’t be more excited to share what we learned!

There’s more than one way to make this flavor and nutrient-boosted Simply The Best Vegetable Broth, and we’re here to show you a couple of tricks we picked up along the way.

First, umami boosters are your friend. Using dried mushrooms and a little miso adds big flavor to your broth that will make all the difference in your recipes later on. Second, the key to this recipe is that it’s a blank slate, so it’s an excellent way to clear out your fridge at the end of the week if you have some sad looking veggies.

We love to make a big batch of Simply The Best Vegetable Broth about once a month during our batch-cooking day. We then portion it out in quarts and freeze it to use later in our favorite recipes.



Miso boasts an impressive nutrient profile and is brimming with vitamins and minerals like manganese, vitamin K, copper, and zinc (17). Keep in mind that it’s also high in sodium, so keep consumption in moderation and pair with plenty of other fermented foods for best results.

For more information on gut health and incorporating more fermented foods into your diet, check out our article on improving Digestive Health with fermented foods.

The Recipe




3 ribs celery, roughly chopped

1 large carrot, roughly chopped

2 onions roughly chopped

1-ounce dried mushrooms, such as porcini, shiitake, or oyster.

2 leeks (greens only) rinsed thoroughly and roughly chopped

2 Pieces Kombu

2 tablespoons red or white miso

1 tablespoon avocado oil

1 head garlic, cut halfways

5 sprigs parsley

3 bay leaves

1 teaspoon whole peppercorns

4 quarts filtered water


Step 1

Preheat oven to 400°. Arrange vegetables on a rimmed baking sheet, and roast until vegetables begin to caramelize and soften, about 20 minutes.

Step 2

Add vegetables to a large Dutch oven, cover with filtered cold water and bring the stock to a bare simmer.

Cover, and simmer broth on low heat for at least 1 hour and up to 3 hours. Strain broth through a fine-mesh strainer and allow to cool completely before storing in the refrigerator or freezer.


Have Leftovers? Here’s What To Do With Them:

As always, store in an airtight glass container that we recommend from the NS Shop for up to a month in the freezer, or in the fridge for two weeks. Reheat upon serving.

Can’t wait to see you try it!

Did you know that you can submit your own photo of whatever recipe you make from NS? Scroll down to the bottom right and you’ll see a section for you to show off your creations from home!

Can’t wait to see how you make these and share your meal with me! Tag us on Instagram @nutritionstripped #nutritionstripped

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