Lack of depth when replacing chicken broth with veggie?
Hullo! I often make puree'd vegetable soups (squash, sweet potato, etc.) and use chicken broth as my cooking liquid. I love my usual recipes (as do my family and friends) but when I've tried making them vegetarian-friendly, I feel like some flavour element is missing. I don't know if it's a meatiness that usually comes from the broth or what, I just know that I don't like it! Any suggestions for future veggie broth-based soups?
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