The End of All Things Vegetable Broth
Experience the ultimate depth of flavor with "The End of All Things Vegetable Broth," a soulful and nutrient-packed recipe that's perfect for soups, stews, or sipping on its own. Crafted from an aromatic medley of pantry staples like onions, carrots, celery, and garlic, this broth is elevated by the earthy addition of parsnip and optional mushrooms for a hint of umami. Fresh parsley stems, thyme, and bay leaves infuse every drop with herbal complexity, while a splash of apple cider vinegar brightens the blend. Simmered to perfection in just over an hour, this no-waste vegetable broth is as comforting as it is versatile, making it an essential recipe for plant-based cooking or meal prep. Whether you're chasing the ultimate soup base or a cozy, drinkable tonic, this homemade broth is pure culinary alchemy in its most wholesome form.
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Recipe Information
Ingredients
- 2 medium, quartered onion
- 3 large, roughly chopped carrots
- 3 stalks, roughly chopped celery
- 5 cloves, smashed garlic
- 1 cup, loosely packed parsley stems
- 5 sprigs thyme
- 2 bay leaves
- 1 teaspoon peppercorns
- 1 cup, sliced (optional for umami flavor) mushrooms
- 1 medium, peeled and chopped parsnip
- 12 cups water
- 1 teaspoon, or to taste salt
- 1 teaspoon (optional, for brightness) apple cider vinegar
Instructions
Prepare all the vegetables by washing them thoroughly and chopping them into large chunks. There's no need to peel unless the outer layer is particularly tough or dirty.
In a large stockpot, combine the onions, carrots, celery, garlic, parsley stems, thyme, bay leaves, peppercorns, mushrooms (if using), and parsnip.
Pour 12 cups of cold water into the pot, ensuring the ingredients are well-submerged.
Place the pot over medium-high heat and bring the water to a boil. Once boiling, reduce the heat to low and let the broth simmer gently, uncovered, for about 60 minutes. Stir occasionally to distribute the flavors.
After simmering, taste the broth and add salt as needed. If desired, add the apple cider vinegar for a touch of brightness.
Turn off the heat and allow the broth to cool slightly. Strain the broth through a fine mesh sieve or cheesecloth into a large bowl or another pot, discarding the solids.
Store your broth in airtight containers in the refrigerator for up to 5 days or freeze for up to 3 months.
Use as a base for soups, stews, risottos, or enjoy on its own as a nourishing drink.
Nutrition Facts
Calories |
468 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 10.0 g | 13% | |
| Saturated Fat | 1.5 g | 8% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3024 mg | 132% | |
| Total Carbohydrate | 85.1 g | 31% | |
| Dietary Fiber | 25.6 g | 91% | |
| Total Sugars | 26.7 g | ||
| Protein | 19.7 g | 39% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 907 mg | 70% | |
| Iron | 24.2 mg | 134% | |
| Potassium | 3637 mg | 77% | |
*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.
