Vegetable Broth Base
Elevate your cooking game with this homemade Vegetable Broth Base, a versatile and nutrient-packed recipe that serves as the perfect foundation for soups, stews, risottos, and more. Crafted with simple yet flavorful ingredients like carrots, celery, onion, garlic, and aromatic herbs such as thyme and parsley, this broth is simmered to perfection to create a rich, savory base. The optional addition of leeks enhances depth, while a touch of olive oil brings a subtle richness. Easy to make with pantry staples and freezer-friendly for prolonged use, this vegetarian broth is a natural way to enhance any dish with wholesome flavor. Perfect for meal prep and customizable for various dietary needs, this recipe is an essential addition to your kitchen repertoire.
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Recipe Information
Ingredients
- 3 medium carrots
- 3 stalks celery stalks
- 1 large onion
- 4 cloves garlic cloves
- 1 large leek (optional, white and light green parts only)
- 1 bunch parsley
- 4 sprigs thyme
- 2 leaves bay leaves
- 10 whole black peppercorns
- 2 teaspoons salt
- 2 tablespoons olive oil
- 12 cups water
Instructions
Wash all the vegetables thoroughly to remove dirt and debris. Peel the onion and garlic cloves, but leave the rest of the vegetables unpeeled for maximum flavor.
Roughly chop the carrots, celery, onion, and optional leek into large chunks. There is no need to be precise, as the vegetables will be strained out later.
Heat the olive oil in a large stockpot over medium-high heat.
Add the chopped carrots, celery, onion, and leek (if using) to the pot. Sauté for 5–7 minutes, stirring occasionally, until the vegetables begin to soften and develop a slight golden brown color.
Add the garlic cloves, parsley, thyme, bay leaves, and peppercorns to the pot. Stir to combine and cook for an additional 2 minutes until aromatic.
Pour the water into the stockpot, scraping the bottom to release any browned bits. Add the salt and bring the mixture to a boil.
Reduce the heat to low and let the broth simmer gently for 45–50 minutes, partially covered to prevent excessive evaporation. Stir occasionally.
Once the broth has simmered and the vegetables have released their flavors, remove the pot from the heat.
Strain the broth through a fine-mesh sieve or cheesecloth into a heat-safe container, discarding the solids.
Allow the broth to cool completely before storing. It can be refrigerated for up to 5 days or frozen for up to 3 months.
Nutrition Facts
Calories |
558 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.3 g | 39% | |
| Saturated Fat | 4.8 g | 24% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5101 mg | 222% | |
| Total Carbohydrate | 69.0 g | 25% | |
| Dietary Fiber | 16.9 g | 60% | |
| Total Sugars | 25.0 g | ||
| Protein | 10.0 g | 20% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 652 mg | 50% | |
| Iron | 12.3 mg | 68% | |
| Potassium | 1893 mg | 40% | |
*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.
