Vegetable broth

Vegetable broth is a nutritious and flavorful liquid made exclusively from vegetables, aromatic herbs, and legumes, without including any animal products. It is used as a base for soups, stews, rice dishes, and various culinary preparations, providing a natural and light flavor that enhances the main ingredients of recipes.

Its origin dates back to the culinary traditions of plant-based eating, which seeks to maximize the flavor and nutritional value of vegetable ingredients such as carrots, celery, onion, garlic, tomato, mushrooms, and fresh herbs like bay leaf, thyme, or parsley.

Vegetable broth is rich in vitamins, minerals, and antioxidants from the vegetables used, and it is low in fat and sodium when prepared at home, making it a healthy option for those following vegetarian or vegan diets, or for anyone who simply wants to reduce their consumption of animal products.

In different Latin American countries, vegetable broth may also be known as caldo de verduras, caldo vegetal, or fondo vegetal, terms that refer to the same concept of a broth obtained from exclusively plant-based ingredients.