Vegetable Broth
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.
Servings 10
Calories 24kcal
Ingredients
- 3 ribs of celery
- 2 medium carrots
- 1 leek
- 1 onion yellow or red, doesn't matter
- 100 grams (3.5 oz or 1 cup) mushrooms
- 3 cloves of garlic
- A large handful of herbs thyme, rosemary, lovage, etc.*
- 2 litres (8 cups) water
- 1 tablespoon sea salt to taste
- 1 tablespoon peppercorns
Instructions
- 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 (3.5 oz or 1 cup) mushrooms
- Cover the vegetables with the water and add the salt and peppercorns.2 litres (8 cups) 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.
Nutrition
Serving: 1 | Calories: 24kcal | Carbohydrates: 5g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 732mg | Potassium: 120mg | Fiber: 1g | Sugar: 1g | Vitamin A: 2192IU | Vitamin C: 3mg | Calcium: 29mg | Iron: 2mg