Allergen-Free Vegetable Broth

6 Reviews
100% would make this recipe again

Preparation : 10 min Cooking : 1 h Standing : 30 min
  • Can be done in advance
  • Can be frozen
  • Very easy
  • Vegan
  • Gluten Free
  • Lactose Free
  • Nuts & Peanuts Free
  • Halal
  • Kosher
  • Vegetarian


3 tbsp olive oil 45 mL
4 carrots, cut in half 400 g
4 stalks celery, cut in half 280 g
2 tomatoes, cut in half 240 g
1 tbsp tomato paste, 100% tomato 15 mL
1/2 bunch Italian parsley, fresh 50 g
2 bay leaf 0.4 g
1 tsp dried oregano 1 g
1 tsp coarse salt 6 g
8 cups water 2 L


  1. Prepare the vegetables. Cut the carrots, tomatoes and celery stalks in half. In a large pot, sweat celery and carrots in oil for 10 min, stirring from time to time.
  2. Add the rest of the ingredients, including water, to the pot. Bring the liquid to a boil, then simmer 45 min. Let cool for about 30 min.
  3. Strain broth through a sieve, pressing the vegetables to get the most broth.


This broth will keep up to 1 week in the refrigerator, 3 months in the freezer. Use in place of ready-made broth in all recipes that call for it.

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Members' Reviews

6 Reviews (6 with rating only ) 100% would make this recipe again

This recipe is in the following categories

Vegetarian | Vegan | Kosher | Halal