Basic Vegetable Broth
January 5, 2024 by Kimberly
Vegetable broth is a delicious, nourishing base for soups and stews, made by simmering fresh veggies and aromatic herbs. It’s easy, versatile, and full of flavor!
3.5 HOURS
EASY
VEGAN
INT.
126 PER LITER
(4 CUPS)
HEALTHY /
COMFORT FOOD
EVERYDAY
SOUP
ALL YEAR
INTRODUCTION
ABOUT THE RECIPE
Discover the magic of homemade vegetable broth! This simple, yet flavorful liquid gold is crafted by gently simmering a medley of fresh vegetables and aromatic herbs. Not only is it a healthier and most clean alternative to store-bought ones, but it also infuses your dishes with a depth of flavor that can only come from fresh, natural ingredients.
How to serve:
Vegetable broth is incredibly versatile. Use it as a rich base for soups and stews, adding layers of flavor to each spoonful. It’s perfect for deglazing pans, lending a savory note to sautéed dishes. Alternatively, enjoy it as a warm, comforting drink on its own, especially during chilly evenings. Mix in a dash of your favorite herbs or a squeeze of lemon for an extra zing!
How to store:
Vegetable broth keeps well in the refrigerator for up to a week in a sealed container. For longer storage, the broth can be preserved in boiled jars. This way, you’ll always have handy, homemade broth ready for your next culinary adventure!
Hi, I'm Kimberly.
A passionate food lover who believes in the magic of homemade deliciousness that spreads love and warmth. Join me on this culinary adventure as I prepare wonderful dishes and let’s spread some happiness together!
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„Let’s make a piece of happiness“
INGREDIENTS
FOR 3 LITERS (3.2 qt)
VEGETABLES
- 400g carrots (14 oz.)
- 2 onions
- 200g celery root (7 oz.)
- 100g leek (3.5 oz.)
- 2 garlic cloves
HERBS & SPICES
- 1 bay leaf
- 1 stem thyme
- 1 large bunch of parsley
- 5 cloves
- 1/4 tsp coriander seeds
- 1 tsp black peppercorns
- 22g salt (approx. 2 1/2 tsp)
- 1 tsp clarified butter
ACTIVE: 10 min
PASSIVE: 0 min
PREPARATIONS
Recommended Equipment
- sharp knife
- cutting board
- large pot with lid
- large bowl (or a medium-sized pot)
- fine sieve (or a kitchen towel)
- Wash the carrots, celery root, leek and parsley thoroughly and chop everything roughly.
- Halve the onions and leave the skin on.
ACTIVE: 20 min
PASSIVE: 3 hrs
COOKING
1. Heat 1 tsp clarified butter in a large pan and fry the onions, carrots, celery root, leek and garlic cloves until they are browned.
2. Fill the pot up with 3 liters of cold water and add the bay leaf, 5 cloves, 1 teaspoon of black peppercorns and 1 bunch of parsley.
3. Now put the lid on and bring to the boil once at a high temperature. As soon as it boils, turn the flame down to the lowest setting and leave the liquid to simmer in the pan with the lid on for 2 hours.
4. After the 2 hours, remove the pot from the heat. Now remove the overcooked vegetables, herbs and spices from the broth.
5. Strain the liquid through a fine sieve or kitchen towel into a medium-sized pot. Then season with salt. Add between 5g and 7g of salt per liter of broth, depending on taste.
6. Allow the broth to cool completely.
NOTE: The calorie information may vary depending on the product used, country and region.
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