Vegetable Broth
Warm, nourishing, and packed with vibrant flavor, this homemade *Vegetable Broth* is the perfect base for soups, stews, or simply sipping on its own. Made with hearty staples like onions, carrots, celery, and aromatic herbs such as thyme and parsley, this recipe draws out rich flavors using a simple simmering technique. Black peppercorns and garlic add depth, while a touch of olive oil helps to enhance the natural sweetness of the vegetables. With just 10 minutes of prep time and an hour to cook, this wholesome broth delivers a nutrient-rich, low-sodium alternative to store-bought options. It's vegan, gluten-free, and can be stored for weeks in the freezer, making it a versatile, must-have in every home cook’s kitchen. Keywords: vegetable broth recipe, homemade broth, vegan broth, healthy soup base, gluten-free broth.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 large onion
- 2 large carrots
- 2 celery stalks
- 3 cloves garlic
- 2 bay leaves
- 5 sprigs fresh thyme
- 1 small bunch fresh parsley
- 1 teaspoon black peppercorns
- 8 cups water
- 1 teaspoon salt
Instructions
Peel and roughly chop the onion, carrots, and celery.
In a large pot, heat the olive oil over medium heat.
Add the chopped onions, carrots, and celery to the pot, sauté for about 5-7 minutes until they start to soften and release aroma.
Smash the garlic cloves with the flat side of a knife to remove the skins and add them whole to the pot.
Add the bay leaves, thyme, parsley, and peppercorns to the pot.
Pour in the 8 cups of water, ensuring the vegetables are completely submerged.
Bring the mixture to a boil, then reduce the heat to low and allow it to simmer uncovered for about 45 minutes.
Occasionally skim off any foam or impurities that rise to the surface.
After 45 minutes, season with salt and stir to combine.
Strain the broth through a fine-mesh sieve or cheesecloth into another pot or large bowl, discarding the solids.
Let the broth cool slightly, then taste and adjust seasoning if necessary.
Use the broth immediately or store it in the refrigerator for up to 5 days, or freeze for up to 3 months.
Nutrition Facts
Calories |
452 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.5 g | 38% | |
| Saturated Fat | 4.6 g | 23% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2610 mg | 113% | |
| Total Carbohydrate | 44.4 g | 16% | |
| Dietary Fiber | 10.6 g | 38% | |
| Total Sugars | 18.2 g | ||
| Protein | 6.6 g | 13% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 336 mg | 26% | |
| Iron | 3.7 mg | 21% | |
| Potassium | 1347 mg | 29% | |
*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.
