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Vegetable Broths

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This homemade vegetable broth is a flavorful and versatile base for soups, stews, risottos, and sauces. Made from fresh vegetables, herbs, and spices, it brings depth and richness to vegan and vegetarian dishes while also reducing food waste by utilizing vegetable scraps.

Ingredients

  • 1 large onion, quartered (no need to peel)
  • 2 medium carrots, chopped
  • 2 celery stalks, chopped
  • 1 large tomato, quartered
  • 4 cloves garlic, smashed (no need to peel)
  • 2 bay leaves
  • 1 tablespoon black peppercorns
  • 2 teaspoons dried thyme or 2 sprigs fresh thyme
  • 2 teaspoons dried rosemary or 2 sprigs fresh rosemary
  • 1 teaspoon salt (adjust to taste)
  • 10 cups water (or vegetable scraps and water if you have them)
  • Optional: 1/2 cup mushrooms (adds umami depth)

Instructions

  1. Prepare the vegetables: In a large stockpot, add the onion, carrots, celery, tomato, garlic, and any other vegetables you plan to use.
  2. Add herbs and spices: Toss in the bay leaves, peppercorns, thyme, rosemary, and salt. You can also add other herbs like parsley, sage, or tarragon to suit your flavor preferences.
  3. Fill with water: Pour in 10 cups of water, or more if needed to cover the vegetables. Bring to a boil over high heat.
  4. Simmer the broth: Once it begins to boil, reduce the heat to low and simmer uncovered for 45 minutes to 1 hour, stirring occasionally.
  5. Strain the broth: After simmering, strain the broth through a fine mesh strainer or cheesecloth into another pot or large bowl, discarding the solids.
  6. Cool and store: Allow the broth to cool, then transfer it to airtight containers. Store in the refrigerator for up to 4-5 days, or freeze for up to 3 months.

Notes

Storage: Store vegetable broth in an airtight container in the refrigerator for up to 4-5 days or freeze it in portions for up to 3 months.Reheating: To reheat, simply warm the broth in a saucepan over medium heat, stirring occasionally. If frozen, thaw it overnight in the refrigerator or heat directly from frozen.Variations: For deeper flavor, roast the vegetables before simmering. Add mushrooms or other herbs like basil or oregano for different flavor profiles.Spicy Option: Add fresh ginger or dried chili peppers to make a spicy broth.Using scraps: Use vegetable scraps like carrot peels, onion skins, and herb stems to reduce waste while making broth.

Nutrition

Find it online: https://cookibly.com/vegetable-broths/