This easy one-pot, flexible vegetable broth makes the most out of easy to find veggies! Ultra flavourful and delicious on its own, or as a base to your favourite soup, this is a great staple recipe.
Wash the vegetables well, rinsing any sand out of the leek and celery. Peel the onion and garlic.
3 ribs of celery, 2 medium carrots, 1 leek, 1 onion
Roughly chop the celery, carrots, leek, onion, mushrooms, garlic, and herbs, then place them into a large pot.
3 ribs of celery, 2 medium carrots, 1 leek, 1 onion, 3 cloves of garlic, A large handful of herbs, 100 grams mushrooms
Cover the vegetables with the water and add the salt and peppercorns.
2 litres water, 1 tablespoon peppercorns, 1 tablespoon sea salt
Cover the pot and place on high heat to bring to a rolling boil. Once the broth has boiled, reduce the heat to low and simmer for about two hours, with the lid on.
Once the broth has cooked, it should be a dark golden colour and the vegetables should look drained of colour and be very soft.
Taste the broth and season as needed based on how you plan on using it.
Strain the broth through a fine sieve and add it to containers or jars. Freeze for up to a month, or refrigerate for 4-5 days.
Notes
* Use the herbs you like and have on hand. See the post for more notes on herbs to use and other additions to the recipe.