Vegetable Broth Version 1 3
Crafted with a medley of fresh, wholesome ingredients, Vegetable Broth Version 1.3 is your go-to recipe for a deeply flavorful, nutrient-packed base. This versatile broth is a symphony of sautéed carrots, celery, parsnips, and onions, enhanced with garlic, fresh herbs like parsley and thyme, and aromatic bay leaves and peppercorns. Slowly simmered for 90 minutes, it develops a rich, golden hue and complex flavor profile that’s perfect for soups, sauces, and stews—or enjoy it as a soothing, light drink on its own. Ready in just 15 minutes of prep time, this recipe is ideal for meal prep, boasting a long shelf life in both the fridge and freezer. Elevate your cooking with this essential, homemade vegetable broth!
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Recipe Information
Ingredients
- 3 medium carrots
- 3 stalks celery stalks
- 2 medium onions
- 4 cloves garlic cloves
- 2 medium parsnips
- 1 bunch fresh parsley
- 2 leaves bay leaves
- 4 sprigs thyme
- 10 pieces black peppercorns
- 12 cups water
- 1 teaspoon salt
- 2 tablespoons olive oil
Instructions
Wash all vegetables thoroughly under running water.
Peel the carrots, parsnips, and onions. Roughly chop the carrots, parsnips, celery, and onions into large pieces.
Smash the garlic cloves with the flat side of a knife to remove the skin; no need to chop them.
Heat the olive oil in a large stockpot over medium heat.
Add the onions, carrots, celery, parsnips, and garlic to the pot. Sauté for 5-8 minutes, stirring occasionally, until the vegetables start to soften and develop light browning.
Add the parsley, bay leaves, thyme, and black peppercorns to the pot. Stir to combine.
Pour in the 12 cups of water and add the salt. Stir gently.
Turn the heat to high and bring the mixture to a boil.
Once boiling, reduce the heat to low and let it simmer uncovered for 90 minutes. Stir occasionally to ensure the flavors distribute evenly.
After 90 minutes, remove the pot from the heat and let it cool slightly.
Strain the broth through a fine-mesh sieve or cheesecloth into a large bowl. Press gently on the solids with a spoon to extract as much liquid as possible.
Discard the solids and transfer the broth to jars or containers for storage. Cool completely if refrigerating or freezing.
Use the broth immediately as a soup base, or store it in the fridge for up to 5 days or in the freezer for up to 3 months.
Nutrition Facts
Calories |
706 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.2 g | 46% | |
| Saturated Fat | 6.3 g | 32% | |
| Polyunsaturated Fat | 4.7 g | ||
| Cholesterol | 4 mg | 1% | |
| Sodium | 3013 mg | 131% | |
| Total Carbohydrate | 91.2 g | 33% | |
| Dietary Fiber | 23.9 g | 85% | |
| Total Sugars | 35.1 g | ||
| Protein | 10.8 g | 22% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 681 mg | 52% | |
| Iron | 11.3 mg | 63% | |
| Potassium | 2753 mg | 59% | |
*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.
