Forget the store-bought cartons! There’s nothing quite like the rich, aromatic flavor of a truly homemade vegetable broth simmering on your stove. This recipe is my go-to liquid gold, a foundational element that elevates everything from hearty soups and risottos to delicate sauces. It’s simple, deeply nourishing, and perfect for sipping on its own on a chilly day. Let’s build some flavor!
Ingredients
• 5 quarts / 4.7 liters water
• 4 medium stalks celery, thickly sliced
• 2 medium onions, peeled, halved, and stuck with 2 cloves
• 2 medium potatoes, scrubbed and thickly sliced
• 2 turnips, scrubbed and cut in 1-inch dice
• 5 to 6 large carrots, scraped and thickly sliced
• 1 large bunch fresh parsley
• 2 bay leaves
• 8 to 10 whole peppercorns
• 4 to 5 cloves garlic, peeled
• Salt, to taste
Instructions
1. Combine all except for the salt in a large stockpot or kettle. Bring the water to a rolling boil over high heat.
2. Once boiling, reduce the heat to low and let the broth simmer gently, uncovered, for 3 to 4 hours. The longer it simmers, the more flavor will be extracted from the vegetables.
3. Carefully strain the broth through a fine-mesh sieve or a colander lined with cheesecloth into a large bowl or another pot. Discard the solids.
4. Taste the strained broth. If the flavor seems weak, return it to the pot and continue to simmer, allowing it to reduce and concentrate the flavor to your liking.
5. Season your finished broth with salt to taste. Use immediately, or let it cool completely before storing in the refrigerator for up to 3 days or freezing for later use.
Nutritional Information
• Extremely low in calories and virtually fat-free, making it a light and healthy base.
• A wonderful source of hydration, packed with electrolytes.
• Contains trace vitamins and minerals leached from the vegetables during cooking, such as potassium and Vitamin A.
• Easily digestible and soothing for the stomach.
Pro Tips
• For a deeper, richer, and darker broth, roast the onions, carrots, and garlic at 400°F / 200°C until caramelized before adding them to the pot.
• Boost the umami flavor by adding a handful of dried mushrooms, a strip of kombu seaweed, or a tablespoon of tomato paste.
• Save clean vegetable scraps like onion peels, carrot tops, and celery ends in a bag in the freezer. Once you have enough, use them to make a ‘free’ batch of broth!
• Freeze cooled broth in ice cube trays for small, convenient portions perfect for deglazing a pan or thinning a sauce. Once frozen, transfer the cubes to a freezer bag.
FAQ
Q: How can I make my vegetarian broth taste richer and more savory
A: To boost the umami and create a deeper flavor, roast the onions, carrots, and garlic at 400°F / 200°C until caramelized before adding them to the water. You can also add a tablespoon of tomato paste, a handful of dried mushrooms, or a strip of kombu seaweed during simmering.
Q: Can I use other vegetables or just vegetable scraps
A: Yes, this recipe is very forgiving. You can use a bag of saved vegetable scraps like onion peels, carrot tops, and celery ends. You can also add other vegetables like leeks or parsnips, but it’s best to avoid cruciferous vegetables like broccoli or cabbage, which can turn the broth bitter.
Q: What is the best way to store homemade vegetable broth
A: After cooling completely, you can store the broth in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze it. A great tip is to freeze the broth in ice cube trays for small, convenient portions perfect for sauces or deglazing.
