Light Vegetable Broth
Immerse yourself in the soothing simplicity of this Light Vegetable Broth, a wholesome, nutrient-packed recipe perfect as a comforting soup or a versatile base for countless dishes. Bursting with the natural flavors of sautéed yellow onion, earthy parsnip, and aromatic leek, this broth is gently infused with fresh herbs like parsley, thyme, and bay leaves for an added depth of flavor. Simmered to perfection in just under an hour, this easy homemade vegetable broth is both light and satisfying, making it ideal for soups, stews, or sipping on a chilly day. With minimal prep time and all-natural ingredients, this recipe is a must-try for anyone seeking a healthy, plant-based alternative to store-bought broths. Whether you're looking to elevate your cooking or enjoy it simply as is, this broth is a true kitchen essential.
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Recipe Information
Ingredients
- 1 tablespoon olive oil
- 1 large yellow onion
- 2 medium carrots
- 2 stalks celery stalks
- 3 cloves garlic cloves
- 1 large leek (white and light green parts only)
- 1 medium parsnip
- 1 small bunch fresh parsley
- 4 sprigs fresh thyme
- 2 leaves bay leaves
- 1 teaspoon whole peppercorns
- 1 teaspoon salt
- 8 cups water
Instructions
Peel and roughly chop the onion, carrots, parsnip, and garlic cloves. Clean the celery and leek, then slice them into large chunks.
Heat the olive oil in a large stockpot over medium heat. Once hot, add the onion, carrots, celery, leek, and parsnip. Sauté for about 5 minutes, stirring occasionally, until the vegetables start to soften and become fragrant.
Add the garlic to the pot and cook for another 2 minutes.
Tie the parsley and thyme sprigs together with kitchen twine to form a bouquet garni, or use them as-is. Add the herbs to the pot along with the bay leaves, peppercorns, and salt.
Pour in the 8 cups of water and bring the mixture to a boil over high heat.
Once boiling, reduce the heat to low and let the broth simmer uncovered for 45 minutes, stirring occasionally.
After simmering, carefully strain the broth through a fine-mesh sieve or cheesecloth into another large pot or bowl to remove all solids. Discard the cooked vegetables and herbs.
Taste the broth and adjust salt if necessary. Allow it to cool slightly before using or storing.
Serve warm as a standalone soup or use as a base for other recipes. Store any leftover broth in the refrigerator for up to 5 days or freeze for up to 3 months.
Nutrition Facts
Calories |
416 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.7 g | 20% | |
| Saturated Fat | 2.5 g | 12% | |
| Polyunsaturated Fat | 1.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2626 mg | 114% | |
| Total Carbohydrate | 66.8 g | 24% | |
| Dietary Fiber | 16.4 g | 59% | |
| Total Sugars | 24.1 g | ||
| Protein | 8.0 g | 16% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 393 mg | 30% | |
| Iron | 6.2 mg | 34% | |
| Potassium | 1843 mg | 39% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
