Vegetable broth

Vegetable broth is a savoury liquid made by simmering vegetables, herbs, and spices in water. It forms the flavour base for many dishes, extracting the essence of the vegetables used. Common vegetables include onions, carrots, celery, and leeks, often with added herbs like parsley and thyme.

Manufacturers use vegetable broth primarily to add a rich, savoury flavour (umami) to foods. It acts as a flavour enhancer and provides a savoury depth that can be difficult to achieve otherwise. It is frequently found in microwave meals, vegetable soups, gravies, sauces, and risottos.

Vegetable broth is not considered a food additive and does not have an E-number. Its health implications are generally related to its sodium content, as salt is often added during preparation or in the finished product. The NHS advises limiting salt intake to no more than 6g per day for adults. While generally considered safe, high sodium intake is linked to increased blood pressure.