With the increased interest in vegetarian and vegan diets in recent times, you will find more and more recipes calling for vegetable broth instead of, or as alternative to, the more traditional meat broths.
Vegetable broth can be used in all of the same ways as meat broths, although I find that it is particularly apt for making risotto. To my mind, it is less successful in clear soups.
I always begin with the usual aromatics--onion, carrots and celery--but you can vary the other vegetables according to the season and your mood.
- See recipe.
- See recipe linked below.