Is vegetable broth the same as vege stock?

Just looking at an american recipe for cauli and parsnip soup which uses 4c vege broth.Thx

broth is the finished soup.stock is what you makethe broth with.but then again now that I say that I'm not so sure

On Rachael Ray, she sometimes says broth when we would say stock.

From Wikipedia
"Broth is a liquid food preparation, typically consisting of either water or an already flavored stock, in which bones, meat, fish, cereal grains, or vegetables have been simmered.[1] Broth is used as a basis for other edible liquids such as soup, gravy, or sauce. It can be eaten alone or with garnish. If other ingredients are used, such as rice, pearl barley or oats, it is then generally called soup. In Britain, a broth is defined as a soup in which there are solid pieces of meat or fish, along with some vegetables. A broth is usually made with a stock or plain water as its base, with meat or fish added while being brought to a boil, and vegetables added later. Being a thin and watery soup, broth is frequently made more substantial by adding rice, barley or pulses.[2][3] Broth is distinct from stock, which is a thin liquid made by simmering raw ingredients until all the taste has been retrieved from them, then sieving the resulting liquid.
United States cooking schools often differentiate between broth, usually made from portions of animal meat, and stock often made from vegetable scraps and bones.
Broth has been made for many years using the animal bones which, traditionally, are boiled in a cooking pot for long periods to extract the flavor and nutrients. The bones may or may not have meat still on them. When it is necessary to clarify a broth (i.e. for a cleaner presentation), egg whites may be added during simmering – the egg whites will coagulate, trapping sediment and turbidity into a readily strainable mass. However, the typical approach to achieving a clear broth is to use bones that are not roasted. Roasted bones will add a rich flavor to the broth but also a dark color.
In East Asia (particularly Japan), a form of kelp called kombu is often used as the basis for broths (called dashi in Japanese)."

From thefreedictionary.com
"broth (brôth, brth)
n. pl. broths (brôths, brths, brôz, brz)
1. The water in which meat, fish, or vegetables have been boiled; stock.
2. A thin, clear soup based on stock, to which rice, barley, meat, or vegetables may be added.
3. A liquid containing nutrients for culturing microorganisms: "[They] grew bacteria in a small flask of broth" (Horace Freeland Judson)"

To answer your question yellayella, IMO what you need is what we would normally refer to as vegetable stock.:-))

Vege stock or broth in nz is the same thing

carcass of one chkn
onion
carrots
celery
white vinager
peppercorns
sage leaf
thyme

simmer for 24hrs
strain and freeze in 1cup amounts

I use 6 cups to a 5l pot of vege soup

Well I reckon broth is the finished edible seasoned soupy thing.stock needs additions and seasonings before it is ready to eat boom boom.

Broth, as a soup, would have a clear consomme base, with maybe a few veges, rather than a hearty opaque/creamy soup, IMO.

A stock is also a broth, for this reason.

In my opinion, there is very little difference.

I have heard that the only difference is that home makers call it stock and resturant chefs call it broth! sounds abit more posh maybe!