Hearty Leek-Free Vegetable Broth Recipe

About this recipe

This hearty leek-free vegetable broth is a comforting and garden-fresh soup, perfect for those seeking a warm and wholesome dish that meets strict dietary requirements. Packed with vibrant above-ground vegetables and aromatic spices, this broth is a crowd-pleaser suitable for Jain diets and diabetic-friendly lifestyles. It delivers earthy flavors and a satisfying richness without relying on root vegetables or common allergens. Whether enjoyed as a starter or a light meal, this budget-friendly recipe is both nourishing and satisfying. Make family meals stress free with AnyFeast — a family meal planner built for Indian kitchens and busy schedules.

Ingredients

• - Schwartz Flat Leaf Parsley
• 280G Caprichos Del Paladar Roasted Chopped Tomatoes, 280G
• - Jalpur Cumin Seeds
• 50G Pepper Black Ground BWFO
• 1 Pc Gopuff Morrisons Cabbage
• 1 Piece Buy Fresh Courgettes Zucchini Online | Alli Bhavan 750g
• 1 Kg Red Onion 1kg
• 1 Kg Carrot 1Kg
• 1 Ltr Ktc Sunflower Oil
• 400 g Trs Turmeric Powder 400G
• 750 G Top-Op Table Salt Drums
• 140G Greenfields Mixed Herbs, 140G

Instructions

1. 1. Heat the sunflower oil in a large pot over medium heat. Add the asafoetida and cumin seeds, stirring for about 30 seconds until fragrant.
2. 2. Add the chopped celery, courgette, green beans, and bell peppers to the pot. Sauté for 5-7 minutes until the vegetables begin to soften.
3. 3. Stir in the chopped tomatoes, shredded cabbage, turmeric powder, black pepper, and salt. Mix well to coat the vegetables evenly with the spices.
4. 4. Add enough water to submerge the vegetables and bring the mixture to a gentle boil. Reduce the heat to low, cover the pot, and let it simmer for 20-25 minutes, stirring occasionally.
5. 5. Once the vegetables are tender and the broth is flavorful, stir in the dried mixed herbs. Simmer for an additional 5 minutes.
6. 6. Remove from heat and ladle the broth into bowls. Garnish with fresh parsley before serving. Enjoy hot as a comforting soup.

How to make Hearty Leek-Free Vegetable Broth

1. Fry the spices and vegetables. Heat the sunflower oil in a large pot over medium heat and stir the asafoetida and cumin seeds for about 30 seconds until fragrant. Add the celery, courgette, green beans and bell peppers and sauté for 5-7 minutes until they begin to soften.
2. Season and simmer. Stir in the chopped tomatoes, shredded cabbage, turmeric, black pepper and salt, then add enough water to submerge the vegetables. Bring to a gentle boil, cover and simmer on low heat for 20-25 minutes, stirring occasionally.
3. Add herbs and serve. Once the vegetables are tender, stir in the dried mixed herbs and simmer for an additional 5 minutes. Ladle the broth into bowls, garnish with fresh parsley and serve hot.

Frequently asked questions

How long does Hearty Leek-Free Vegetable Broth take?

About 50 minutes in total: 20 minutes to chop the vegetables, and 30 minutes to sauté and simmer the broth.

Is Hearty Leek-Free Vegetable Broth vegetarian?

Yes, it is vegetarian. It is a broth of courgette, carrot, cabbage, tomatoes and onion flavoured with cumin, turmeric and mixed herbs.

Can I freeze vegetable broth?

Yes, cool it and freeze in portions for up to 3 months. Thaw overnight in the fridge and reheat until piping hot.

What should I serve with a hearty vegetable broth?

Crusty bread, toasted sourdough or a cheese toastie make it a filling meal. A spoon of pesto on top also works.

How do I get more flavour into a vegetable broth?

Toast the cumin seeds in oil first, sauté the vegetables until lightly coloured before adding water, and stir in the herbs near the end.