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Rebecca Rose


Chunky Veggie Broth

Updated: Aug 24, 2021

A hearty bowl of vegetable broth. So easy to make and high in fibre, antioxidants and phytonutrients.

Alliums (garlic, shallots and onion), carrots and celery work really well with broths, but you can use any veggies and herbs you like.

Vegan | Easy | Prep time 10 minutes | cooking time 45 minutes-1 hour | serves 2-3 depending on portion size


x4 carrots chopped

x3 celery stalks chopped

x1 large white onion

x1 shallot

x1 cloves of garlic chopped

2 handfuls of kale

Avocado oil




Bay leaf

Ground coriander

x2 Bay leaves

Ground coriander


  1. In a large saucepan start by sautéing the onion, shallot and garlic and avocado oil until tender and slightly translucent. Then add the salt, pepper, herbs and required amount of water.

  2. Then add the vegetables (carrots, celery) and the nutritional yeast. The nutritional yeast gives the broth a little bit more depth of flavour.

  3. I added the kale a little bit later.

  4. Leave to simmer for about 45-1 hour on a low heat.

  5. serve in a bowl on its own or with some crusty sourdough.

I'm big into batch cooking so you can also use this broth as a stock without the vegetables and store portions in the freezer.


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